Richardson
Chemical Changes in Food During Processing - Ift Basic Symposium Series Richardson Softcover reprint of the original 1st ed. 1985 edition

Name: Chemical Changes in Food During Processing - Ift Basic Symposium Series
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Author: Richardson

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Chemical Changes in Food During Processing - Ift Basic Symposium Series

Richardson

Softcover reprint of the original 1st ed. 1985 edition

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing.

532 pages, black & white illustrations

Media	Bøker Pocketbok (Bok med mykt omslag og limt rygg)
Utgitt	13. november 2013
ISBN13	9789401710183
Utgivere	Springer
Antall sider	514
Mål	152 × 229 × 27 mm · 703 g
Redaktør	Richardson