Publisher | American Chemical Society |
ISBN 13 | 9780841237650 |
Author | Tung-Ching Lee |
Book Format | Hardcover |
Language | English |
Book 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. |
Edition Number | 1 |
Number of Pages | 272 |
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