"Understanding rancidity in complex foods: The key to developing new antioxidant technologies" by Eric A. Decker

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Understanding rancidity in complex foods: The key to developing new antioxidant technologies

Inform (2008)

Eric A. Decker, University of Massachusetts - Amherst

Disciplines

Food Science

Publication Date

2008

Citation Information

Eric A. Decker. "Understanding rancidity in complex foods: The key to developing new antioxidant technologies" Inform Vol. 19 (2008)
Available at: http://works.bepress.com/eric_decker/49/