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Rancidity in Foods
This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.
US National Security
Abstract:
Investigation Into Commercial and Industrial-Type Activities in the Federal Government
Focuses on Federal agency competition with private industry.
The English Reports
None
Ohio Is For Sale
Three cartoon animals live together in the American midwest. They do incredibly stupid things with hilarious and disastrous results.
