Interactions of food components
By: edited by G.G. Birch and M.G. Lindley.
Contributors: Birch, G. G.; Lindley, M. G.; National College of Food Technology. Dept. of Food Technology.
Publisher: Elsevier Applied Science Publishers; Sole distributor in the USA and Canada, Elsevier Science Pub. Co.
Published: 1986
Place of publication: London; New York; New York, NY, USA
Language: eng
Number of pages: 343
Subjects: Food -- Analysis.; Food industry and trade.
Notes: Includes bibliographies and index.
"An industry university co-operation symposium organised under the auspices of the National College of Food Technology, Department of Food Technology, University of Reading, 2-4 April 1985."