Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series - Tung-ching Lee - Books - Oxford University Press Inc - 9780841237650 - August 29, 2002
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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series

Tung-ching Lee

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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series

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.

276 pages, 1, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 29, 2002
ISBN13 9780841237650
Publishers Oxford University Press Inc
Pages 272
Dimensions 241 × 164 × 23 mm   ·   576 g
Editor Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University)
Editor Lee, Tung-Ching

See all of Tung-ching Lee ( e.g. Hardcover Book )