Normal view MARC view ISBD view

Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Factors Affecting Oil Quality and Stability /

Smouse, Thomas H.,

Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Factors Affecting Oil Quality and Stability / by Thomas H. Smouse - Champaign, Illinois : AOCS Press, 1995 - 20 pages

Original from book

Subjects--Topical Terms:
Food adulteration and inspection
Food industry and trade--Quality control
Oils and fats, Edible--Quality control

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)