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Bioactive compounds in foods : effects of processing and storage /

Bioactive compounds in foods : effects of processing and storage / Tung-Ching Lee, editor, Chi-Tang Ho, editor. - Washington, DC : American Chemical Society : Distributed by Oxford University Press, c2002. - xi, 260 pages : illustrations ; 24 cm. - ACS symposium series ; .

Includes bibliographical references and indexes.

ISBN: 0841237654 (alk. paper)

LCCN: 2002022727

Subjects--Topical Terms:
Food--Analysis.
Bioactive compounds--Effect of temperature on.
Food industry and trade.
Food--Analysis.

LC Class. No.: TP372.5 / .B56 2002

Dewey Class. No.: 664

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