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
Resource Information
The item Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Extent
- 1 online resource (xi, 260 pages)
- Note
- Title from PDF title page (ACS publications, viewed Aug 18, 2009)
- Isbn
- 9780841219151
- 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
- Subject
-
- Spices
- Bioactive compounds -- Effect of temperature on
- Bioaktive Verbindungen
- Biokatalysator
- Biological Products
- Chemical & Materials Engineering
- Chemical Engineering
- Cooking
- Edible Grain
- Engineering & Applied Sciences
- Flavoring Agents -- analysis
- Food -- Analysis
- Food -- Analysis
- Food -- Analysis
- Food Analysis
- Food Contamination -- prevention & control
- Food Handling
- Food Industry
- Food industry and trade
- Food industry and trade
- Food industry and trade
- Hitzebeständigkeit
- Iron, Dietary
- Isoflavones -- analysis
- Kongress
- Lagerfähigkeit
- Lebensmittel
- Lipids
- Lycopersicon esculentum
- Peptide Biosynthesis
- Product Packaging
- Reactivity
- Sesame Oil -- analysis
- Sesamum
- Soybeans
- Adsorption
- TECHNOLOGY & ENGINEERING -- Food Science
- Tea
- Temperature
- Thiosulfates
- Vegetables
- Vitamin B 6 -- metabolism
- Zea mays
- Language
- eng
- Summary
- Annotation
- 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
- 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
- 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.
Subject
- Spices
- Bioactive compounds -- Effect of temperature on
- Bioaktive Verbindungen
- Biokatalysator
- Biological Products
- Chemical & Materials Engineering
- Chemical Engineering
- Cooking
- Edible Grain
- Engineering & Applied Sciences
- Flavoring Agents -- analysis
- Food -- Analysis
- Food -- Analysis
- Food -- Analysis
- Food Analysis
- Food Contamination -- prevention & control
- Food Handling
- Food Industry
- Food industry and trade
- Food industry and trade
- Food industry and trade
- Hitzebeständigkeit
- Iron, Dietary
- Isoflavones -- analysis
- Kongress
- Lagerfähigkeit
- Lebensmittel
- Lipids
- Lycopersicon esculentum
- Peptide Biosynthesis
- Product Packaging
- Reactivity
- Sesame Oil -- analysis
- Sesamum
- Soybeans
- Adsorption
- TECHNOLOGY & ENGINEERING -- Food Science
- Tea
- Temperature
- Thiosulfates
- Vegetables
- Vitamin B 6 -- metabolism
- Zea mays
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Bioactive-compounds-in-foods--effects-of/frZ519ijcwE/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Bioactive-compounds-in-foods--effects-of/frZ519ijcwE/">Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
