We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£175.00
This is the most expensive it has ever been. Walk away.
£175 today · previous high £175 · all-time low £124
Elsevier Oxidation in Foods and Beverages Volume 2 - Antioxidant Management
We'll watch every seller, every day. One email when your price arrives.
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 80 days · 80 data points (no recent data)
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price Distribution
Price distribution over 80 days • 2 price levels
Price Analysis
Most common price: £124 (79 days, 98.8%)
Price range: £124 - £175
Price levels: 2 different prices over 80 days
Description
Key Features
Volume 2 focuses on oxidation management strategies across distinct industry sectors including meat, poultry, fish and dairy production.
Part 1 examines oxidation protection techniques for red meat, poultry, fish and dairy products to prevent quality deterioration.
Part 2 reviews oxidation control methods in plant-based foods and beverages to maintain product freshness and safety.
Published by Woodhead Publishing as part of the Food Science, Technology and Nutrition series for professional reference.
Addresses formation of undesirable off-flavours and unhealthy compounds caused by oxidative rancidity in food systems.
Product Specifications
- Brand
- Elsevier
- Format
- hardcover
- ASIN
- 1845699831
- Domain
- Amazon UK
- Release Date
- 30 September 2010
- Listed Since
- 14 May 2010
Barcode
No barcode data available
Similar Products You Might Like
Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
Springer
Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)
CRC Press
Atmospheric Oxidation and Antioxidants (Volume I)
Elsevier
Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components)
CRC Press
Lipid Oxidation: Challenges in Food Systems
Academic Press and AOCS Press
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Academic Press
CRC Press Lipid Oxidation in Health and Disease Textbook
CRC Press
Atmospheric Oxidation and Antioxidants (Volume II)
Elsevier
Chemical and Functional Properties of Food Components
CRC Press
Woodhead Publishing Lipid Oxidation - Oily Press Series No.18
Woodhead Publishing
Antioxidants in Food and Biology: Facts and Fiction (Oily Press Lipid Library Series No.20)
Woodhead Publishing
Autoxidation in Food and Biological Systems - Springer
Springer
Sustainable Production Technology in Food
Elsevier
Hydrogen Peroxide and Cell Signaling, Part C (Volume 528) (Methods in Enzymology, Volume 528)
Elsevier
Handbook of Antioxidants for Food Preservation (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Reactive Oxygen Species, Lipid Peroxidation & Protein Oxidation (Chemistry Research and Applications)
Shelf Life Assessment of Food (Food Preservation Technology)
CRC Press
Food Chemistry: The Role of Additives, Preservatives and Adulteration
Wiley
Biochemistry of Oxidative Stress: Physiopathology and Clinical Aspects: 16 (Advances in Biochemistry in Health and Disease, 16)
Springer
Oxidation and Antioxidants in Organic Chemistry and Biology
CRC Press
Sustained Energy for Enhanced Human Functions and Activity
Elsevier