Abstract
Journal of Food BiochemistryVolume 23, Issue 2 p. 242-243 BOOK REVIEW First published: 23 February 2007 https://doi.org/10.1111/j.1745-4514.1999.tb00017.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Book Reviews in this Article: PROCESS-INDUCED CHEMICAL CHANGES IN FOOD ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY VOLUME 434, (F. Shahidi, C.T. Ho, and N.V. Chuyen, eds.), 1998. Plenum Press, New York, 361 pp. Hardcover $110.00. Volume23, Issue2June 1999Pages 242-243 RelatedInformation
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