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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series
Tung-ching Lee
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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series
Tung-ching Lee
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
276 pages, 1, black & white illustrations
| Media | Böcker Inbunden Bok (Inbunden bok med hårda pärmar och skyddsomslag) |
| Releasedatum | 29 augusti 2002 |
| ISBN13 | 9780841237650 |
| Utgivare | Oxford University Press Inc |
| Antal sidor | 272 |
| Mått | 241 × 164 × 23 mm · 576 g |
| Redaktör | Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University) |
| Redaktör | Lee, Tung-Ching |
Se alt med Tung-ching Lee ( t.ex. Inbunden Bok )