Bioactive Compounds in Foods
Effects of Processing and Storage
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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Produktdetails
Weitere Autoren: Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University) (Hrsg.)
- ISBN: 978-0-8412-3765-0
- EAN: 9780841237650
- Produktnummer: 22672847
- Verlag: Oxford University Press Inc
- Sprache: Englisch
- Erscheinungsjahr: 2002
- Seitenangabe: 272 S.
- Masse: H16.4 cm x B24.1 cm x D2.3 cm 576 g
- Abbildungen: 5 halftones, & 71 line illus
- Gewicht: 576
- Sonstiges: Undergraduate
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