RANCIDITY
Dr. P.J. Barnes
(Senior Scientist in the Biochemistry Department at the Lord Rank Research Centre, and is Honorary Secretary of the Oils and Fats Group of the Society of Chemical Industry)
Dr. T. Galliard
(Head of the Biomolecular Sciences Group at the Lord Rank Research Centre, and Honorary Reader in Biological Sciences at the University of East Anglia)
398
Abstract
The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the causes, methods of measurement and ways of preventing rancidity in foods.
Citation
Barnes, P.J. and Galliard, T. (1982), "RANCIDITY", Nutrition & Food Science, Vol. 82 No. 3, pp. 16-18. https://doi.org/10.1108/eb058897
Publisher
:MCB UP Ltd
Copyright © 1982, MCB UP Limited