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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...

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Detalles Bibliográficos
Clasificación:	Libro Electrónico
Otros Autores:	Eskin, N. A. M. (Neason Akivah Michael), Shahidi, Fereidoon, 1951-
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Amsterdam ; Boston : Elsevier/Academic Press, �2013.
Edición:	3rd ed.
Temas:	Food > Analysis. Food > Composition. Biochemistry. Aliments > Analyse. Biochimie. biochemistry. Mat. Livsmedel. Biokemi. biochemie biochemistry voedselchemie food chemistry voedselwetenschappen food sciences rauwe voedingsmiddelen raw foods voedselverwerking food processing voedselbederf food spoilage recombinant dna Food Chemistry Food Microbiology Levensmiddelenchemie Levensmiddelenmicrobiologie
Acceso en línea:	Texto completo