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Bioactive Compounds In Foods: Effects Of Processing And Storage: No 816 (Acs Sym Tung-Ching Lee
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
| メディア | 書籍 Book |
| リリース済み | 2002年8月29日 |
| ISBN13 | 9780841237650 |
| 出版社 | Oxford University Press Inc |
| ページ数 | 272 |
| 寸法 | 241 × 164 × 23 mm · 576 g |
| 編集者 | Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University) |
| 編集者 | Lee, Tung-Ching |
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