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Chemical Changes in Food During Processing
. Ed(S): Richardson
€ 69.07
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Description for Chemical Changes in Food During Processing
Paperback. Editor(s): Richardson. Series: IFT Basic Symposium. Num Pages: 529 pages, black & white illustrations. BIC Classification: PD. Category: (P) Professional & Vocational. Dimension: 229 x 152 x 27. Weight in Grams: 771.
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 symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. 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. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in ... Read more
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 symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. 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. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in ... Read more
Product Details
Format
Paperback
Publication date
2013
Publisher
Springer Netherlands
Number of pages
529
Condition
New
Series
IFT Basic Symposium
Number of Pages
514
Place of Publication
Dordrecht, Netherlands
ISBN
9789401710183
SKU
V9789401710183
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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