Description: Interactions of food components /

Corporate Author:	National College of Food Technology Dept. of Food Technology
Other Authors:	Birch, G. G., Lindley, M. G.
Format:	Book
Language:	English
Published:	London ; New York : New York, NY, USA : Elsevier Applied Science Publishers ; Sole distributor in the USA and Canada, Elsevier Science Pub. Co. , c1986 .
Subjects:	Food > Analysis Food industry and trade Food > Composition Biological chemistry

Item Description:	"An industry university co-operation symposium organised under the auspices of the National College of Food Technology, Department of Food Technology, University of Reading, 2-4 April 1985." . An industry-university co-operation symposium organised under the auspices of the National College of Food Technology (Department of Food Technology), University of Reading, 2-4 April, 1985.
Physical Description:	xi, 343 p. : ill. ; 23 cm.
Bibliography:	Includes bibliographies and index. Includes bibliographical references and index
ISBN:	0853343985