Catálogo Centro de información Técnica

texto impreso

Deep frying : chemistry, nutrition, and practical application

ERICKSON, MICHAEL D., Autor ; PERKINS, EDWARD G., Autor | Champaign [REINO UNIDO] : AOCS | 1996

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Methods to assess quality and stability of oils and fat-containing foods

WARNER, KATHLEEN ; ESKIN, N. A. MICHAEL | Champaign [REINO UNIDO] : AOCS | 1995

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Natural antioxidants : chemistry, health effects, and applications

SHAHIDI, FEREIDOON | Champaign [REINO UNIDO] : AOCS | 1996

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Official methods and recommended practices of the AOCS

AMERICAN OIL CHEMISTS SOCIETY | Champaign [REINO UNIDO] : AOCS | 1998

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documento electrónico

Official methods for the determination of trans fat

MAGDI M. MOSSOBA, Autor ; JOHN K.G. KRAMER ; PIERLUIGI DELMONTE, Autor ; MARTÍN P. YURAWECZ, Autor ; JEANNE I. RADER, Autor | Champaign [REINO UNIDO] : AOCS | 2003

This monograph describes the most common gas chromatographic and infrared spectroscopic official methods required for the determination of trans fatty acids for food labeling purposes. The authors review the current status and limitations of the[...]

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Physical and chemical characteristics of oils, fats, and waxes

FIRESTONE, DAVID, Autor | Champaign [REINO UNIDO] : AOCS | 1999

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Vol. 1. Official methods and recommended practices of the AOCS

AMERICAN OIL CHEMISTS SOCIETY | Champaign [REINO UNIDO] : AOCS | 1994

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