Bioactive compounds in foods :  effects of processing and storage / 
Tung-Ching Lee, Chi-Tang Ho, editors 
 - Washington, D.C. :  American Chemical Society,  2002 
 - xi, 260 p. :  ill. ;  24 cm. 
 - ACS symposium series ;  816 .
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0841237654 (alk. paper)  RM542.70 
<br/><br/><label>LCCN: </label>2002-022727 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Bioactive compounds--Effect of temperature on<br/>Food industry and trade