Processing and impact on active components in food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of u...

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Bibliographic Details
Corporate Author: Elsevier Science (firma)
Other Authors: Preedy, Victor R. (Editor)
Format: eBook
Language: English
Published: Amsterdam ; Boston : Elsevier/Academic Press, 2015
Edition: First edition
ISBN: 9780124046993
Physical Description: 1 online zdroj (699 stran)


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