Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series - Tung-ching Lee - Books - Oxford University Press Inc - 9780841237650 - August 29, 2002
In case cover and title do not match, the title is correct

Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series

Tung-ching Lee

Price
£ 12.49

Ordered from remote warehouse

Expected delivery Dec 6 - 13
Christmas presents can be returned until 31 January

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series

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.

276 pages, 1, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 29, 2002
ISBN13 9780841237650
Publishers Oxford University Press Inc
Pages 272
Dimensions 241 × 164 × 23 mm   ·   576 g
Editor Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University)
Editor Lee, Tung-Ching

See all of Tung-ching Lee ( e.g. Hardcover Book )