Bioactive Compounds in Foods. Effects of Processing and Storage
Tung-Ching Lee and Chi-Tang Ho (Eds.)
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.
Категории:
Год:
2002
Издательство:
American Chemical Society
Язык:
english
Страницы:
266
ISBN 10:
0841237654
ISBN 13:
9780841237650
Серия:
ACS Symposium Series 816
Файл:
PDF, 27.13 MB
IPFS:
,
english, 2002