Chemical changes in food during processing / edited by Thomas Richardson, John W. Finley.

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Bibliographic Details
Uniform Title:	IFT basic symposium series.
Corporate Author:	Institute of Food Technologists
Other Authors:	Richardson, Thomas, 1931- Finley, John W., 1942-
Language:	English
Published:	Westport, Conn. : AVI Pub. Co., [1985], ©1985.
Series:	IFT basic symposium series.
Subjects:	Food > Analysis > Congresses. Food industry and trade > Quality control > Congresses.
Genre:	Congresses.
Physical Description:	xv, 514 pages : illustrations ; 24 cm.
Format:	Book

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