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Lipid oxidation in food / Allen J. St. Angelo, editor.

Contributor(s): St. Angelo, Allen J | American Chemical Society. Division of Agricultural and Food Chemistry | American Chemical Society. Meeting (202nd : 1991 : New York, N.Y.).
Material type: materialTypeLabelBookSeries: ACS symposium series500. Description: xii, 364 p. : ill. ; 24 cm.ISBN: 0841224617.Call number: 664.028 LIP Subject(s): Food spoilage -- Congresses | Lipids -- Oxidation -- CongressesOnline resources: Click here to access online
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Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, N.Y., Aug. 25-30, 1991.

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