VU Boekhandel

Free Radicals in Foods Chemistry, Nutrition and Healt

Hoofdkenmerken

Auteur:	Ho, Chi-Tang
Redactie:	Ho, Chi-Tang (Rutgers University)
Titel:	Free Radicals in Foods Chemistry, Nutrition and Healt
Uitgever:	Oxford University Press Inc
ISBN:	9780841237414
Serie:	ACS Symposium Series
Land van oorsprong:	United States
Prijs:	€ 266.20
Verschijningsdatum:	02-05-2002
Bericht:	Langere levertijd (2-3 weken)

Inhoudelijke kenmerken

Leesniveau:	Tertiary Education (US: College)
Categorie:	Food & beverage technology
Geillustreerd:	9 halftones & 151 line illus

Technische kenmerken

Verschijningsvorm:	Hardback
Paginas:	368
Hoogte mm.:	236
Breedte mm.:	155
Dikte mm.:	23
Gewicht gr.:	602

Inhoud:

Recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health are presented. The book is comprised of peer reviewed manuscripts contributed by the leading researchers from around the world. The emphasis is on the free radical chemistry that links food and health.