Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Organization of a Sensory Evaluation Program /
Malcolmson, L.J.,
Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Organization of a Sensory Evaluation Program / by L.J. Malcolmson - Champaign, Illinois : AOCS Press, 1995 - 12 pages
Original from book
Food adulteration and inspection
Food industry and trade--Quality control
Oils and fats, Edible--Quality control
Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Organization of a Sensory Evaluation Program / by L.J. Malcolmson - Champaign, Illinois : AOCS Press, 1995 - 12 pages
Original from book
Food adulteration and inspection
Food industry and trade--Quality control
Oils and fats, Edible--Quality control