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.
| ISBN: | 9780841237650 |
| Publication date: | 29th August 2002 |
| Author: | TungChing Lee, ChiTang Ho |
| Publisher: | Oxford University Press an imprint of OUP USA |
| Format: | Hardback |
| Pagination: | 260 pages |
| Series: | ACS Symposium Series |
| Genres: |
Chemistry |