Chemical Changes in Food During Processing

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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.

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Sprog:
Engelsk

ISBN:
9789401710183

Forlag:
Springer

Indbinding:
Paperback

Sideantal:
514

Udgivet:
13. november 2013

Udgave:
11985

Størrelse:
152x229x27 mm.

Vægt:
771 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 28. november 2024

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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.

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