Abstract
Despite the excellent efforts of Food Technologists, lipid oxidation remains a problem in many areas of food manufacture even today, and constant vigilance must be observed to ensure that its effect is minimised. The purpose of this paper is to attempt to relate the theoretical and laboratory findings on lipid oxidation to the industrial scene. It is neither a catalogue of disasters nor an exhaustive list of ‘do’s and don’ts’, but endeavours to set down general points which are relatable to the theory of the subject.
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© 1987 Elsevier Applied Science Publishers Ltd
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Allen, J.C. (1987). Industrial Aspects of Lipid Oxidation. In: Hamilton, R.J., Bhati, A. (eds) Recent Advances in Chemistry and Technology of Fats and Oils. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7471-8_3
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DOI: https://doi.org/10.1007/978-94-011-7471-8_3
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7473-2
Online ISBN: 978-94-011-7471-8
eBook Packages: Springer Book Archive