Chemical markers for processed and stored foods / edited by Tung-Ching Lee, Hie-Joon Kim.
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TextSeries: ACS symposium series ; 631Publication details: Washington, DC : American Chemical Society, c1996.Description: xi, 290 p. : ill. ; 24 cmISBN: - 0841234043(hbk.)
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Main Library | NFIC | TP372.5 CHE (Browse shelf(Opens below)) | 1 | 92003019793 |
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| TP371.44 HAN Handbook of indigenous fermented foods / | TP372 DIN Heat transfer in food cooling applications / | TP372.5 CHE Chemical markers for processed and stored foods / | TP372.5 CHE Chemical markers for processed and stored foods / | TP372.55 CHE Chemical changes in food during processing/ | TP373 BER Food process engineering and technology/ | TP373.66 PRI Principles and practices for the safe processing of foods / |
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24, 1995."
Includes bibliographical references.
Includes index.
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