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Advances in Food Research, 32.

Author: C O Chichester; B S Schweigert
Publisher: Burlington : Elsevier, 1988.
Edition/Format:   eBook : Document : English
Database:WorldCat
Summary:
ADVANCES IN FOOD RESEARCH VOLUME 32.
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Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: C O Chichester; B S Schweigert
ISBN: 9780080567778 0080567770
OCLC Number: 476274163
Description: 1 online resource (283 p.)
Contents: Front Cover; Advances in Food Research, Volume 32; Copyright Page; Contents; Chapter 1. A Review of Aseptic Processing; Chapter 2. Convective Heat Transfer to Fluid Foods in Cans; Chapter 3. Selenium in Foods; Chapter 4. Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of Antioxidants and Mutagens; Chapter 5. Food versus Biomass Fuel: Socioeconomic and Environmental Impacts in the United States, Brazil, India, and Kenya; Chapter 6. Factors lnfluencing Food Selection in the American Diet; Index.

Abstract:

ADVANCES IN FOOD RESEARCH VOLUME 32.

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