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Biochemistry of Foods.
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal ch...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science,
2012.
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| Edición: | 3rd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals. |
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| Notas: | III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. |
| Descripción Física: | 1 online resource (585 pages) |
| ISBN: | 9780080918099 0080918093 |