475,73 €
528,59 €
-10% with code: EXTRA
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
475,73 € 
- We will send in 10–14 business days.
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.
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- Publisher: Academic Press and AOCS Press
- Year: 2016
- Pages: 564
- ISBN-10: 1630670561
- ISBN-13: 9781630670566
- Format: 15.5 x 23.1 x 3.3 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats (e-book) (used book) | bookbook.eu
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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.EXTRA 10 % discount with code: EXTRA
475,73 €
528,59 €
We will send in 10–14 business days.
The promotion ends in 18d.16:39:48
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Academic Press and AOCS Press
- Year: 2016
- Pages: 564
- ISBN-10: 1630670561
- ISBN-13: 9781630670566
- Format: 15.5 x 23.1 x 3.3 cm, hardcover
- Language: English English
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.
Reviews