Symposium on Foods: Lipids and Their Oxidation;   [proceedings] 
The second in a series of symposia on foods held at Oregon State Univer sity. Editor: H. W. Schultz. Associate editors: E. A. Day [and] R. O. S innhuber. 
 - Westport, Conn., :  Avi Pub. Co.,   1962. 
 - x, 442 p. :  illus., diagrs., tables ;   24 cm. 
<br/><br/> Sponsored by the Dept. of Food and Dairy Technology, Oregon State Un iversity. 
<br/><br/>Includes bibliographical references. 
<br/><br/><label>LCCN: </label>62-010258 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Lipids.<br/>Oxidation.<br/>Food-- Analysis.
<br/><br/><label>Dewey Class. No.: </label>641.14