Handbook of Food Chemistry
Springer Berlin Heidelberg
Chapter title |
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Freezing
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Chapter number | 2 |
Book title |
Handbook of Food Chemistry
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Published by |
Springer, Berlin, Heidelberg, January 2015
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DOI | 10.1007/978-3-642-41609-5_2-1 |
Book ISBNs |
978-3-64-241609-5
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Authors |
Tõnu Püssa |