Coverart for item
The Resource Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors

Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors

Label
Bioactive compounds in foods : effects of processing and storage
Title
Bioactive compounds in foods
Title remainder
effects of processing and storage
Statement of responsibility
Tung-Ching Lee, Chi-Tang Ho, editors
Contributor
Subject
Language
eng
Summary
Annotation
Member of
Action
digitized
Cataloging source
MUU
Dewey number
664
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP372.5
LC item number
.B56 2002b
Literary form
non fiction
NAL call number
QD1
NAL item number
.A45 no. 816
Nature of contents
  • dictionaries
  • bibliography
NLM call number
TP 372.5
NLM item number
B615 2002
http://library.link/vocab/relatedWorkOrContributorDate
  • 1941-
  • 1944-
http://library.link/vocab/relatedWorkOrContributorName
  • Lee, Tung-Ching
  • Ho, Chi-Tang
Series statement
ACS symposium series
Series volume
816
http://library.link/vocab/subjectName
  • Food
  • Bioactive compounds
  • Food industry and trade
  • Food Analysis
  • Biological Products
  • Temperature
  • Food Industry
  • Lipids
  • Product Packaging
  • Cooking
  • Spices
  • Vegetables
  • Thiosulfates
  • Reactivity
  • Tea
  • Food Handling
  • Isoflavones
  • Soybeans
  • Sesamum
  • Sesame Oil
  • Edible Grain
  • Iron, Dietary
  • Adsorption
  • Vitamin B 6
  • Lycopersicon esculentum
  • Peptide Biosynthesis
  • Flavoring Agents
  • Zea mays
  • Food Contamination
  • TECHNOLOGY & ENGINEERING
  • Food
  • Food industry and trade
  • Lebensmittel
  • Biokatalysator
  • Hitzebeständigkeit
  • Kongress
  • Bioaktive Verbindungen
  • Lagerfähigkeit
  • Chemical & Materials Engineering
  • Engineering & Applied Sciences
  • Chemical Engineering
Summary expansion
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health
Label
Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Aug 18, 2009)
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
430947711
Extent
1 online resource (xi, 260 pages)
Form of item
online
Isbn
9780841219151
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)430947711
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Label
Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors
Publication
Note
Title from PDF title page (ACS publications, viewed Aug 18, 2009)
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
430947711
Extent
1 online resource (xi, 260 pages)
Form of item
online
Isbn
9780841219151
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)430947711
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

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