Chemical Changes in Food During Processing - Ift Basic Symposium Series - Richardson - Books - Springer - 9789401710183 - November 13, 2013
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Richardson
Chemical Changes in Food During Processing - Ift Basic Symposium Series Softcover reprint of the original 1st ed. 1985 edition

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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 Books     Paperback Book   (Book with soft cover and glued back)
Released November 13, 2013
ISBN13 9789401710183
Publishers Springer
Pages 514
Dimensions 152 × 229 × 27 mm   ·   703 g
Editor Richardson

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