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

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Online Access

Springer Book Archive - Chemistry & Material Science: 1985 (Springer Link)