Bioactive compounds in foods : effects of processing and storage 
Tung-Ching Lee, Chi-Tang Ho, editors 
 - Washington, DC  American Chemical Society  c2002 
 - xi, 260 p. : ill. ; 24 cm 
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9780841237650 
<br/><br/><label>ISSN: </label>2002022727 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bioactive compounds - Effect of temperature on<br/>Food - Analysis<br/>Food industry and trade
<br/><br/><label>Dewey Class. No.: </label>661221 LEE