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Bioactive Compounds in Foods: Effects of Processing and Storage (Acs Symposium Series)
Lee, Tung-Ching (Author)
·
American Chemical Society
· Hardcover
Bioactive Compounds in Foods: Effects of Processing and Storage (Acs Symposium Series) - lee, tung-ching
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Synopsis "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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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