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1. Processing and quality control of edible fats and oils : proceedings of the AOCS shert course held at Michigan State University, Kellogg Center ; June 26-28, 1978 / Sponsored by AOCS Education Committee

by Michigan State University. Kellogg Center | American Oil Chemists' Society.

Call number: Period. Material type: book Book; Format: print Publisher: Champaign, Ill. : American Oil Chemists' Society, 1978Availability: No items available

2. Methods to assess quality and stability of oils and fat-containing foods [electronic resource] /editors, Kathleen Warner, N.A. Michael Eskin.

by Warner, Kathleen | Eskin, N. A. M. (Neason Akivah Michael).

Call number: 664.3 M592 Material type: computer file Computer file; Format: electronic available online remote Publisher: Champaign, Ill. : AOCS Press, c1995Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available