Chemical changes in food during processing

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Bibliographic Details
Corporate Author:	Institute of Food Technologists
Other Authors:	Richardson, Thomas 1931-, Finley, John W. 1942-
Format:	Book
Published:	Westport, Conn. AVI Pub. Co. 1985
Series:	IFT basic symposium series
Subjects:	Food > Quality > Congresses Food > Congresses > Analysis Food industry and trade > Quality control > Congresses
Online Access:	Click Here to View Status and Holdings.
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MARC


LEADER	00000n a2200000 a 4501
001	wils-28535
020	#	#	\|a 0870555049
090	0	0	\|a TP372.5 \|b .C47 1985
245	0	0	\|a Chemical changes in food during processing \|c edited by Thomas Richardson, John W. Finley
260	#	#	\|a Westport, Conn. \|b AVI Pub. Co. \|c 1985
300	#	#	\|a xv, 514 p. \|b ill. \|c 24 cm
490	1	#	\|a IFT basic symposium series
500	#	#	\|a Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984.
504	#	#	\|a Includes bibliographies and index.
650	#	0	\|a Food \|x Quality \|x Congresses
650	#	0	\|a Food \|v Congresses \|x Analysis
650	#	0	\|a Food industry and trade \|x Quality control \|x Congresses
700	1	#	\|a Richardson, Thomas \|d 1931-
700	#	#	\|a Finley, John W. \|d 1942-
710	1	#	\|a Institute of Food Technologists
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=28535
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam