An edition of Free radicals in foods
(2002)
Free Radicals in Food
Chemistry, Nutrition and Health Effects (Acs Symposium Series)
by Fereidoon Shahidi
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Publish Date
March 11, 2002
Publisher
An American Chemical Society Publication
Language
English
Pages
372
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| Edition | Availability |
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Free radicals in foods: chemistry, nutrition, and health effects
2002, American Chemical Society
in English
0841237417 9780841237414
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2
Free Radicals in Food: Chemistry, Nutrition and Health Effects (Acs Symposium Series)
March 11, 2002, An American Chemical Society Publication
Hardcover
in English
0841237417 9780841237414
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Book Details
First Sentence
"Although some roles for free radicals in food have been proposed, relatively little research to document suspected radicals has been undertaken."
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- Created April 29, 2008
- 6 revisions
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| July 31, 2019 | Edited by MARC Bot | associate edition with work OL19030372W |
| August 9, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |