Bioactive compounds in foods : effects of processing and storage 

 - Washington, DC:  American Chemical Society,  2002 
 - xi, 260 p. : ill. ; 24 cm 
<br/><br/><label>ISBN: </label>9780841237650 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bioactive compounds - Effect of temperature on
<br/><br/><label>Dewey Class. No.: </label>661221 LEE