Nutritional aspects of food processing and ingredients
By: edited by C.J.K. Henry and N.J. Heppell.
Contributors: Henry, C. J. K.; Heppell, N. J.
Series: Chapman & Hall food science book
Publisher: Aspen Publishers
Published: 1998
Place of publication: Gaithersburg, Md
Language: eng
Number of pages: 186
Subjects: Food -- Quality.; Food additives.; Food industry and trade.
Notes: Includes bibliographical references and index.