Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series, No. 816)
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SHUB127294
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Est. Date: Jan 7, 2026
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.
- Author(s): Tung-Ching Lee, Chi-Tang Ho
- Publisher: American Chemical Society
- Language: en
- Pages: 272
- Binding: Hardcover
- Edition: 1
- Published: 2002-08-08
- Dimensions: Height: 6.2 Inches, Length: 9.1 Inches, Weight: 1.08246970642 Pounds, Width: 0.8 Inches
- Estimated Delivery: Jan 7, 2026
