Chemical Changes In Food During Processing
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Language: en
Pages: 520
Pages: 520
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the sympo
Language: en
Pages: 721
Pages: 721
Type: BOOK - Published: 2020-11-25 - Publisher: Academic Press
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the m
Language: en
Pages: 520
Pages: 520
Type: BOOK - Published: 2013-11-21 - Publisher: Springer Science & Business Media
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the sympo
Language: en
Pages:
Pages:
Type: BOOK - Published: 2003-02-01 - Publisher:
Language: en
Pages: 357
Pages: 357
Type: BOOK - Published: 2013-11-11 - Publisher: Springer Science & Business Media
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the process
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