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Table of contents (28 chapters)
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Front Matter
About this book
Editors and Affiliations
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Memorial University of Newfoundland, St. John, Canada
Fereidoon Shahidi
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Rutgers University, New Brunswick, USA
Chi-Tang Ho
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Japan Women’s University, Tokyo, Japan
Nguyen Chuyen
Bibliographic Information
Book Title: Process-Induced Chemical Changes in Food
Editors: Fereidoon Shahidi, Chi-Tang Ho, Nguyen Chuyen
Series Title: Advances in Experimental Medicine and Biology
DOI: https://doi.org/10.1007/978-1-4899-1925-0
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1998
Hardcover ISBN: 978-0-306-45824-8Published: 30 April 1998
Softcover ISBN: 978-1-4899-1927-4Published: 29 June 2013
eBook ISBN: 978-1-4899-1925-0Published: 11 November 2013
Series ISSN: 0065-2598
Series E-ISSN: 2214-8019
Edition Number: 1
Number of Pages: X, 362
Topics: Biochemistry, general, Nutrition