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

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Bibliographic Details
Corporate Author: Institute of Food Technologists
Other Authors: Richardson, Thomas, 1931-
Finley, John W., 1942-
Language:English
Published: Westport, Conn. : AVI Pub. Co., c1985.
Subjects:
Food > Analysis > Congresses.
Food industry and trade > Quality control > Congresses.
Food > Quality.
Online Access:
Springer Book Archive - Chemistry & Material Science: 1985 (Springer Link)
Format: Electronic eBook
Description
Note:Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984.
Bibliography Note:Includes bibliographies and index.
ISBN:9781461322658 (online)