Lipid oxidation in food / 
Allen J. St. Angelo, editor 
 - Washington, D.C. :  American Chemical Society,  1992 
 - 364 p. :  ill. ;  23 cm. 
 - ACS symposium series  500 .
<br/><br/> Development from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congressof North America (202nd National Meeting of the American Chemical Society), New York, August 25-30, 1991. 
<br/><br/><label>ISBN: </label>0841224617 
<br/><br/><label>LCCN: </label>92-19970 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Lipids--Oxidation--Congresses<br/>Food spoilage--Congresses