Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series - Tung-ching Lee - Böcker - Oxford University Press Inc - 9780841237650 - 29 augusti 2002
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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series

Tung-ching Lee

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SEK 179

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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series

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