Review of AOCS Press book: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Analytical and Bioanalytical Chemistry recently published a review of the AOCS Press title on oxidative stability and shelf life. Read the review here and if you have a copy of the book, let us know your opinion of the title. Numerous leaders in this field came together for the book, including co-editors Min Hu and Charlotte Jacobsen; and chapter authors Karen Schaich, Fereidoon Shahidi, Jill Winkler-Moser, and Hong-Sik Hwang.