الفهرس 
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Abstract
The field of lipid oxidation continues to be very active and has expanded into broad areas of food science and technology free radical chemistry nutrition biochemical and biomedical interests although there have been significant advances in this challenging field many important problems remain unsolved new developments in lipid oxidation research and technology and new dietary guidelines have resulted in difficult and challenging problems of control with nutritional and biological implications bailey 1996a aimal sources vegetable sources and even with artificially made dietary sources single individual fat moleecules are never found.