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
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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.
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In Stock - low on stock, only 1 copy remainingFree UK DeliveryEstimated delivery 2-3 working days
- Format:Hardback
- Pages:272 pages, 5 halftones, & 71 line illus
- Publisher:Oxford University Press Inc
- Publication Date:29/08/2002
- Category:
- ISBN:9780841237650
Information
-
In Stock - low on stock, only 1 copy remainingFree UK DeliveryEstimated delivery 2-3 working days
- Format:Hardback
- Pages:272 pages, 5 halftones, & 71 line illus
- Publisher:Oxford University Press Inc
- Publication Date:29/08/2002
- Category:
- ISBN:9780841237650
