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Fat Production and Consumption pp 269–280Cite as

Auto-Oxidation Process

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Part of the book series: NATO ASI Series ((NSSA,volume 131))

Abstract

Rancidity may be said to be the subjective organoleptic appraisal of the off-flavour quality of food.

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Author information

Authors and Affiliations

  1. Dept. of Prot. e Valorizz, Agro-Alimentare, S. Giacomo 7, Bologna, Italy

    Giovanni Lercker

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  1. Giovanni Lercker
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Editor information

Editors and Affiliations

  1. Institute of Pharmacological Sciences, University of Milan, Milan, Italy

    C. Galli

  2. Experimental Station for the Industry of Oil and Fat, Milan, Italy

    E. Fedeli

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© 1987 Plenum Press, New York

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Lercker, G. (1987). Auto-Oxidation Process. In: Galli, C., Fedeli, E. (eds) Fat Production and Consumption. NATO ASI Series, vol 131. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9495-6_26

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  • DOI: https://doi.org/10.1007/978-1-4615-9495-6_26

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-9497-0

  • Online ISBN: 978-1-4615-9495-6

  • eBook Packages: Springer Book Archive

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