Physical, chemical and biological changes in food caused by thermal processing
By: edited by Tore Høyem and Oskar Kvåle.
Contributors: Høyem, Tore.; Kvåle, Oskar.; International Union of Food Science and Technology.
Publisher: Applied Science Publishers
Published: 1977
Place of publication: London
Language: eng
Number of pages: 398
Subjects: Food -- Preservation.
Notes: "Proceedings of an international symposium sponsored by the International Union of Food Science and Technology, the Scandinavian Association of Agricultural Scientists and the Norwegian Agricultural Food Research Society, held in Oslo, Norway."

Includes bibliographies and index.