Processing and impact on active components in food / edited by Victor Preedy.
Contributor(s): Preedy, Victor [editor.].
Material type:
BookPublisher: London, [England] : Academic Press, 2015Copyright date: �2015Edition: First edition.Description: 1 online resource (724 pages) : illustrations, tables.Content type: text Media type: computer Carrier type: online resourceISBN: 9780124047099 (e-book).Subject(s): Antioxidants | Food industry and trade | Food -- Vitamin content | RancidityGenre/Form: Electronic books.DDC classification: 613.286 Online resources: Click to View
| Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
|---|---|---|---|---|---|---|---|---|
E-book
|
IUKL Library | Subscripti | https://ebookcentral.proquest.com/lib/kliuc-ebooks/detail.action?docID=1699258 | 1 | Available |
Includes bibliographical references at the end of each chapters and index.
Description based on online resource; title from PDF title page (ebrary, viewed June 16, 2014).
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
There are no comments for this item.