Chemical Changes in Food during Processing /

Bibliographic Details

Main Author:	Richardson, Thomas, 1931-
Corporate Author:	SpringerLink (Online service)
Other Authors:	Finley, John W.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1986.
Series:	Basic Symposium Series.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book