Journal of the American Oil Chemists' Society

, Volume 83, Issue 5, pp 473–474

The importance of peroxide value in assessing food quality and food safety

Authors

  • Naohiro Gotoh
    • Dept. of Food Science and TechnologyTokyo University of Marine Science and Technology
    • Dept. of Food Science and TechnologyTokyo University of Marine Science and Technology
Letters to the Editor

DOI: 10.1007/s11746-006-1229-4

Cite this article as:
Gotoh, N. & Wada, S. J Amer Oil Chem Soc (2006) 83: 473. doi:10.1007/s11746-006-1229-4

Copyright information

© AOCS Press 2006