| Bioactive Compounds in Foods: Effects of Processing and Storage Contributor(s): Lee, Tung-Ching (Editor), Ho, Chi-Tang (Editor) |
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ISBN: 0841237654 ISBN-13: 9780841237650 Publisher: American Chemical Society OUR PRICE: $404.25 Product Type: Hardcover Published: August 2002 * Not available - Not in print at this time *Annotation: 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. |
| Additional Information |
| BISAC Categories: - Science | Life Sciences - Biochemistry - Technology & Engineering | Food Science - General - Cooking | Methods - Canning & Preserving |
| Dewey: 664 |
| LCCN: 2002022727 |
| Physical Information: 0.75" H x 6.22" W x 9.3" (1.08 lbs) 272 pages |
| Descriptions, Reviews, Etc. |
| Publisher 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. |
