Bioactive compounds in foods effects of processing and storage

Bioactive compounds in foods effects of processing and storage

Show all versions (2)
Bibliographic Details
Other Authors: Lee, Tung Ching 1941- (Editor), Ho, Chi-Tang 1944- (Editor)
Format: Electronic Resource
Language:English
Published: Washington, DC American Chemical Society [2002]
Subjects:
Food > Analysis.
Bioactive compounds > Effect of temperature on.
Food industry and trade.
Electronic books.
Online Access:Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy