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Bioactive Compounds in Foods: Effects of Processing and Storage

By Tung-Ching Lee (Editor), Chi-Tang Ho (Editor)
Hardcover
$385.00
By Tung-Ching Lee (Editor), Chi-Tang Ho (Editor)
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This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

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Science & TechnologyBusinessAgricultural SciencesIndustriesConsumer IndustriesFood Sciences - General & MiscellaneousFood, Beverage & Tobacco Industries - General & Miscellaneous