Bioactive compounds in foods : effects of processing and storage / Tung-Ching Lee, Chi-Tang Ho, editors
Material type: TextLanguage: SPA Series: ACS symposium series ; 816Publisher: Washington, D.C. : American Chemical Society, c2002Description: 260 páginas : ilustracionesContent type: texto Media type: sin medio Carrier type: volumenISBN: 0841237654Subject(s): Alimentos -- Análisis | Compuestos bioactivos -- Efecto de la temperatura sobre | Industria alimentariaLOC classification: TP372.5 | B56Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Libros | División de Estudios de Posgrado. Libros Libros | General | TP372.5 B56 (Browse shelf(Opens below)) | 1 | Available | 10923 |
Total holds: 0
Browsing División de Estudios de Posgrado. Libros shelves, Shelving location: Libros, Collection: General Close shelf browser (Hides shelf browser)
TP370.5 F66 Food biotechnology / | TP370.5 F67 Food processing operations modeling : | TP372.5 A76 Aroma active compounds in foods : | TP372.5 B56 Bioactive compounds in foods : | TP372.5 F425 Flavor analysis : | TP372.5 F43 Flavor chemistry : | TP372.5 M34 2001 Magnetic resonance in food science : |
compra 2013/06/06 1482.00
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