Bioactive compounds in foods : effects of processing and storage / Tung-Ching Lee, editor, Chi-Tang Ho, editor.

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Material type: Text

TextSeries: ACS symposium seriesWashington, DC : American Chemical Society : Distributed by Oxford University Press, c2002Description: xi, 260 pages : illustrations ; 24 cmISBN:

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Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode
Books	Chinhoyi University of Technology Libraries	Chinhoyi University of Technology Libraries	TP 372.5 BIO (Browse shelf(Opens below))	Available		BK0033000

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Previous	TP 371.5 SOL Solar dryers - their role in post-harvest processing.	TP 372 CHE Chemical changes in food during processing.	TP 372.5 ALL Food quality assurance : principles and practices. /.	TP 372.5 BIO Bioactive compounds in foods : effects of processing and storage /	TP 372.5 CLU Food industry quality control systems	TP 372.5 GUI Guidelines for sensory analysis in food product development and quality control.	TP 372.5 LUN Food quality management : technological and managerial principles and practices /	Next

Includes bibliographical references and indexes.

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