Bioactive compounds in foods : effects of processing and storage
著者
書誌事項
Bioactive compounds in foods : effects of processing and storage
(ACS symposium series, 816)
American Chemical Society, c2002
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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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