Bioactive Compounds in Foods : Effects of Processing and Storage Hardback
Edited by Tung-Ching Lee, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutger Ho
Part of the ACS Symposium Series series
Hardback
Description
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.
Information
-
Only a few left - usually despatched within 24 hours
- Format:Hardback
- Pages:272 pages, 5 halftones, & 71 line illus
- Publisher:Oxford University Press Inc
- Publication Date:29/08/2002
- Category:
- ISBN:9780841237650
£80.00
£27.69
Information
-
Only a few left - usually despatched within 24 hours
- Format:Hardback
- Pages:272 pages, 5 halftones, & 71 line illus
- Publisher:Oxford University Press Inc
- Publication Date:29/08/2002
- Category:
- ISBN:9780841237650