Food Biochemistry and Food Processing.

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the wor...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Simpson, Benjamin K.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken : John Wiley & Sons, 2012.
Edición:2nd ed.
Temas:
Food > Analysis.
Food > Composition.
Food > Packaging.
Food industry and trade > Research.
Food Analysis
Aliments > Analyse.
Aliments > Conditionnement.
Food > Analysis
Food > Composition
Food industry and trade > Research
Food > Packaging
Acceso en línea:Texto completo
Descripción
Sumario:The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food proces.
Descripción Física:1 online resource (910 pages)
ISBN:9781118308042
1118308042

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