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Fat Characterization

  • Qian M
  • Pike O
DOI: 10.1007/978-1-4419-1463-7_13
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Abstract

Lipids in food are subjected to many chemical reactions during processing and storage. While some of these reactions are desirable, others are undesirable; so, efforts are made to minimize the reactions and their effects. The laboratory deals with the...

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APA

Qian, M. C., & Pike, O. A. (2010). Fat Characterization (pp. 103–113). https://doi.org/10.1007/978-1-4419-1463-7_13

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