Process-induced chemical changes in food /
The 28 papers explore the various technologies by which food processors try to retain or induce favorable qualities of food and prevent or reduce those that have an undesirable influence on color, smell, or taste. The collection is primarily addressed to chemists, food scientists, and nutritionists,...
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Bibliographic Details
| Corporate Authors: |
SpringerLink (Online service),
International Chemical Congress of Pacific Basin Societies |
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| Other Authors: |
Shahidi, Fereidoon, 1951-
(Editor),
Ho, Chi-Tang, 1944-
(Editor),
Nguyen, Van Chuyen
(Editor) |
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| Format: | Conference Proceeding
eBook
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| Language: | English |
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| Published: |
New York :
Springer Science+Business Media, LLC,
[1998]
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| Series: | Advances in experimental medicine and biology ;
v. 434.
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| Subjects: | |
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| Online Access: | Connect to the full text of this electronic book
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