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BOOK REVIEWS
Publication year - 2001
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2001.tb00816.x
Subject(s) - computer science
Book reviewed in this article: FRYING OF FOOD: Oxidation, Nutrient and Non‐Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Dimitrios Boskou and Ibrahim Elmadfa, eds. PHYTOCHEMICALS AS BIOACTIVE AGENTS. Edited by W.R. Bidlack, S.T. Omaye, M.S. Meskin and D.K. Topham, D.K. 2000 FOOD ANALYSIS BY HPLC. Edited by Leo M.L. Nollet MEAT SCIENCE: AN INTRODUCTORY TEXT. by P.D. Warriss. TRACE ELEMENTS IN MAN AND ANIMALS (10). Edited by A.M. Roussel, R.A. Anderson, and A.E. Favier, eds. 2000