Chemical changes in food during processing

著者

• Richardson, Thomas
• Finley, John W.
• Institute of Food Technologists

書誌事項

Chemical changes in food during processing

edited by Thomas Richardson, John W. Finley

（IFT basic symposium series / edited by Institute of Food Technologists）

AVI Pub. Co., c1985

注記

Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984

Includes bibliographies and index

詳細情報

• NII書誌ID(NCID): BA00673038
• ISBN:
  • 0870555049
• LCCN: 85018638
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Westport, Conn.
• ページ数/冊数: xv, 514 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP372.5
  • DC19 : 664/.02
• 件名:
  • LCSH : Food -- Analysis -- Congresses
  • LCSH : Food industry and trade -- Quality control -- Congresses
• 親書誌ID:
  • BA00666633