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Chemical changes in food during processing /

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Bibliographic Details
Corporate Authors: SpringerLink (Online service), Institute of Food Technologists
Other Authors: Richardson, Thomas, 1931-, Finley, John W., 1942-
Format: eBook
Language:English
Published: Westport, Conn. : AVI Pub. Co., [1985]
Series:IFT basic symposium series.
Subjects:
Food > Analysis > Congresses.
Food industry and trade > Quality control > Congresses.
Food > Quality.
Aliments > Analyse > Congrès.
Aliments > Industrie et commerce > Qualité > Contrôle > Congrès.
Industries agro-alimentaires > Qualité > Contrôle.
Aliments > Qualité > Congrès.
Food > Analysis.
Food industry and trade > Quality control.
Electronic books.
Conference proceedings.
Online Access:Connect to the full text of this electronic book
Description
Item Description:Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984.
Physical Description:1 online resource (xv, 514 pages) : illustrations.
Bibliography:Includes bibliographies and index.
ISBN:9789401710169 (electronic bk.)
9401710163 (electronic bk.)