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

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

Chemical changes in food during processing

Published: AVI Pub. Co., 1985

Physical Description: xv, 514 pages : illustrations ; 24 cm.

Book