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Chemical Changes in Food During Processing - Ift Basic Symposium Series Richardson Softcover reprint of the original 1st ed. 1985 edition
Chemical Changes in Food During Processing - Ift Basic Symposium Series
Richardson
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing.
532 pages, black & white illustrations
| Médias | Livres Paperback Book (Livre avec couverture souple et dos collé) |
| Validé | 13 novembre 2013 |
| ISBN13 | 9789401710183 |
| Éditeurs | Springer |
| Pages | 514 |
| Dimensions | 152 × 229 × 27 mm · 703 g |
| Éditeur | Richardson |
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