Process-induced chemical changes in food / edited by Fereidoon Shahidi, Memorial University of Newfoundland, St. John, Newfoundland, Canada, Chi-Tang Ho, Rutgers University, New Brunswick, New Jersey, and Nguyen van Chuyen, Japan Women's University, Tokyo, Japan.

The 28 papers explore the various technologies by which food processors try to retain or induce favorable qualities of food and prevent or reduce those that have an undesirable influence on color, smell, or taste. The collection is primarily addressed to chemists, food scientists, and nutritionists,...

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