Chemical Changes in Food During Processing (Ift Basic Symposium Series)
Contributors: Thomas Richardson (Editor); John W. Finley (Editor)
Edition: 1 edition
Publisher: Springer
Published: March 31, 1986
Language: eng
Format: Hardcover
Number of pages: 520
ISBN-13: 9780870555046
Subjects: Chemistry; Food & beverage technology; Quality; Food; Technology; Technology & Industrial Arts; Science/Mathematics; Quality control; Food Science; Technology / Food Industry & Science; Congresses; Analysis; Food industry and trade