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Bioactive Compounds in Foods Effects of Processing and Storage

Hoofdkenmerken

Auteur:	Ho, Chi-Tang
Redactie:	Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University)
Titel:	Bioactive Compounds in Foods Effects of Processing and Storage
Uitgever:	Oxford University Press Inc
ISBN:	9780841237650
Serie:	ACS Symposium Series
Land van oorsprong:	United States
Prijs:	€ 119.20
Verschijningsdatum:	29-08-2002
Bericht:	Niet leverbaar - uitverkocht

Inhoudelijke kenmerken

Leesniveau:	Undergraduate
Categorie:	Food & beverage technology
Geillustreerd:	5 halftones, & 71 line illus

Technische kenmerken

Verschijningsvorm:	Hardback
Paginas:	272
Hoogte mm.:	164
Breedte mm.:	241
Dikte mm.:	23
Gewicht gr.:	576

Inhoud:

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.