FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids / by Hyun Jung Kim and David B. Min ; edited by Casimir C. Akoh and David B. Min

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ArticlePublication details: Boca Raton : CRC Press/Taylor & Francis Group, 2007Edition: Third editionDescription: 14 pagesContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000373 (Browse shelf(Opens below))	Available

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Previous	EBCH 000370 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Polyunsaturated Lipid Oxidation in Aqueous System /	EBCH 000371 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Methods for Measuring Oxidative Rancidity in Fats and Oils /	EBCH 000372 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Antioxidants /	EBCH 000373 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids /	EBCH 000374 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation /	EBCH 000375 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Antioxidant Mechanisms /	EBCH 000376 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology : Fats and Oils in Human Health /	Next

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