Rancidity in edible fats
Title:
Rancidity in edible fats
Author:
Lea, Colin Henry.
Personal Author:
Publication Information:
New York : Chemical publishing co., inc., 1939.
Physical Description:
vi, 230 pages : including tables, diagrams ; 25 cm
General Note:
At head of title: Department of scientific and industrial research. Food investigation ...
"1st American edition."
"An account of the current state of knowledge concerning the development of rancidity in edible fats and fat-containing foods. Emphasis has been laid chiefly on the more scientific aspects of the problem, but details of methods likely to prove of practical value in the diagnosis and correction of faults have also been included." --Prefatory note.
"References" at the end of each part.
Language:
English
Format :
Book