Chemical changes in food during processing / 
edited by Thomas Richardson, John W. Finley. 
 - Westport, Conn. :  AVI Pub. Co.,  c1985. 
 - xv, 514 pages :   illustrations 
 - IFT basic symposium series .
<br/><br/> Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984. 
<br/><br/>Includes bibliographies and index. 
<br/><br/><label>ISBN: </label>0870555049 :  $49.50 
<br/><br/><label>LCCN: </label>85018638  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis--Congresses.<br/>Food industry and trade--Quality control--Congresses.<br/>Food--Quality.
<br/><br/><label>LC Class. No.: </label>TP 372.5  / .C47 1985 
<br/><br/><label>Dewey Class. No.: </label>664/.02