Chemical Changes in Food during Processing

by Thomas Richardson

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu- tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects...

• Format: Paperback
• Language: English
• ISBN: 1461293898
• ISBN13: 9781461293897
• Release Date: November 2011
• Publisher: Springer
• Length: 536 Pages
• Weight: 1.71 lbs.
• Dimensions: 1.2" x 6.0" x 9.0"