Rancidity in Foods

This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques & the inclusion of additional chapters on spectrophotometric & chromatographic analysis of oxidation, legislative & labeling aspects, & HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish & in confectionery products.J. C. Allen and Son, Inc. Staff is the author of 'Rancidity in Foods', published 1984 under ISBN 9780853342199 and ISBN 0853342199.