Title: Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Publisher: American Chemical Society
Publication Date: 2002
Language: English
ISBN 10: 0841237654
ISBN 13: 9780841237650
Binding: Hardcover
Condition: New

About this title

Synopsis

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

About the Author

Chi-Tang Ho is at Rutgers, The State University of New Jersey.

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