内容简介：
In his definitive book on lipid oxidation, Professor Frankel's main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation and rancidity in complex foods, biological systems and disease states. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain PUFA, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants.