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Bioactive Compounds In Foods: Effects Of Processing And Storage: No 816 (Acs Sym Tung-Ching Lee
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Bioactive Compounds In Foods: Effects Of Processing And Storage: No 816 (Acs Sym
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
| Mediji | Grāmatas Book |
| Izlaists | 2002. gada 29. augusts |
| ISBN13 | 9780841237650 |
| Izdevēji | Oxford University Press Inc |
| Lapas | 272 |
| Izmēri | 241 × 164 × 23 mm · 576 g |
| Redaktors | Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University) |
| Redaktors | Lee, Tung-Ching |