Symposium on foods  lipids and their oxidation  the second in a series of symposia on foods held at Oregon State University 

 - Westport, Conn  Avi Pub. Co  1962 
 - x, 442 p. : ill., diagrs., tables ; 24 cm. 
<br/><br/> Sponsored by the Dept. of Food and Dairy Technology. Oregon State University. 
<br/><br/>Includes bibliographies. 
<br/><br/><label>ISBN: </label>0870550373 
<br/><br/><label>LCCN: </label>62-010258 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Lipids<br/>Oxidation<br/>Food--Analysis