Bioactive Compounds in Foods: Effects of Processing and Storage (Bog, Hardback, Engelsk)
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Bioactive Compounds in Foods: Effects of Processing and Storage

(Bog, Hardback, Engelsk)
Bioactive Compounds in Foods: Effects of Processing and Storage
Forlag: Oxford University Press Inc

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Beskrivelse

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.

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Alle detaljer

Forlag Oxford University Press Inc
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 29-08-2002
Første udgivelsesår 2002
Serie ACS Symposium Series
Illustrationer 5 halftones, & 71 line illus
Fagredaktør Tung-Ching Lee, Chi-Tang (both in the Department of Food Science Ho
Originalsprog United States
Sideantal 272
Indbinding Hardback
Forlag Oxford University Press Inc
Sideoplysninger 272 pages, 5 halftones, & 71 line illus
Mål 164 x 241 x 23
ISBN-13 / EAN-13 9780841237650