Bioactive Compounds in Foods: Effects of Processing and Storage. This item is unavailable.
Language: English
Published by Oxford University Press Inc, 2002
- Hardcover
- New
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- Title
- Bioactive Compounds in Foods: Effects of Processing and Storage
- Author
- Tung-Ching Lee
- Publisher
- Oxford University Press Inc
- Publication year
- 2002
- Condition
- New
- Binding
- Hardback
- Language
- English
- ISBN 10
- 0841237654
- ISBN 13
- 9780841237650
- Item weight
- 597 grams
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.
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