Richardson, Thomas <br/><br/>
Chemical changes in food during processing  / 
Thomas Richardson and John W. Finley 
 - New York, USA  :   Avi,  1985 
 - 514 p. 
 - Basic symposium series .
<br/><br/><label>ISBN: </label>0-87055-504-9 
<br/><br/><label>LCCN: </label>173933 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1.Alimentos--análisis <br/>Alimentos--química
<br/><br/><label>Dewey Class. No.: </label>641.1 R5