Bioactive compounds in foods effects of processing and storage

Bioactive compounds in foods effects of processing and storage

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Detalles Bibliográficos
Otros Autores: Lee, Tung Ching 1941- (Editor), Ho, Chi-Tang 1944- (Editor)
Formato: Electronic Resource
Lenguaje:English
Publicado: Washington, DC American Chemical Society [2002]
Materias:
Food > Analysis.
Bioactive compounds > Effect of temperature on.
Food industry and trade.
Electronic books.
Acceso en línea: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