Malcolmson, L.J., <br/><br/>
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 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food adulteration and inspection<br/>Food industry and trade--Quality control<br/>Oils and fats, Edible--Quality control