| Title:
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BIOACTIVE COMPOUNDS IN FOODS
EFFECTS OF PROCESSING AND STORAGE |
| By: |
Tung-Ching Lee (Editor), Chi-Tang Ho (Editor) |
| Format: |
Hardback |
| List price:
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£80.00 |
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£24.00 |
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£56.00 |
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| ISBN 10: |
0841237654 |
| ISBN 13: |
9780841237650 |
| Availability: |
Usually dispatched within 1-2 days.
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| Stock: |
Currently 1item in stock |
| Publisher: |
OXFORD UNIVERSITY PRESS INC |
| Pub. date: |
8 August, 2002 |
| Series: |
ACS Symposium Series No. 816 |
| Pages: |
272 |
| 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. |
| Synopsis: |
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. |
| Illustrations: |
5 halftones, & 71 line illus |
| Publication: |
US |
| Imprint: |
Oxford University Press Inc |
| Returns: |
Non-returnable |