Physical, chemical and biological changes in food caused by thermal processing 
edited by Tore Hoyem and Oskar Kvale 
 - London  Applied Science Publishers  1977 
 - xi, 398 p.  ill.  23cm 
<br/><br/> 'Proceedings of an international symposium sponsored by the International Union of Food Science and Technology, the Scandinavian Association of Agricultural Scientists and the Norwegian Agricultural Food Research Society, held in Oslo, Norway' - half title page verso 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Preservation
<br/><br/><label>Dewey Class. No.: </label>664  / .02842