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Bioactive compounds in foods: effects of processing and storage

Tung-Ching Lee, editor, Chi-Tang Ho, editor
Resource Type:
Book (Print/Paper)
Publication:
Washington, DC : American Chemical Society, [2002]
Distribution:
Washington, DC : Distributed by Oxford University Press
Copyright:
©2002
Related Series:
ACS symposium series; [volume] 816

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Contributors:
Lee, Tung-Ching, 1941-
Ho, Chi-Tang, 1944-
Languages:
English
Language Notes:
Item content: English
Related Series:
ACS symposium series; [volume] 816
Subjects:
Food — Analysis
Bioactive compounds — Effect of temperature on
Food industry and trade
Food
Bioactive compounds
General Notes:
Includes bibliographical references and indexes.
Physical Description:
xi, 260 pages : illustrations ; 24 cm.
Call Numbers:
TP372.5 .B56 2002
ISBNs:
0841237654 (alk. paper)
Library of Congress Control Numbers:
2002022727
OCLC Numbers:
49305650