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Biochemistry of foods /
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, the second edition ha...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1990.
|
| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Eskin, N. A. M. |q (Neason Akivah Michael) | |
| 245 | 1 | 0 | |a Biochemistry of foods / |c N.A. Michael Eskin. |
| 250 | |a 2nd ed. | ||
| 260 | |a San Diego : |b Academic Press, |c �1990. | ||
| 300 | |a 1 online resource (xiii, 557 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a pt. 1. Biochemical changes in raw foods -- pt. 2. Biochemistry of food processing -- pt. 3. Biochemistry of food spoilage -- pt. 4. Biotechnology. | |
| 546 | |a English. | ||
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Biochemistry. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 2 | |a Food Analysis |0 (DNLM)D005504 | |
| 650 | 2 | |a Food |0 (DNLM)D005502 | |
| 650 | 2 | |a Biochemistry |0 (DNLM)D001671 | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 6 | |a Biochimie. |0 (CaQQLa)201-0001077 | |
| 650 | 6 | |a Aliments. |0 (CaQQLa)201-0001973 | |
| 650 | 7 | |a food. |2 aat |0 (CStmoGRI)aat300254496 | |
| 650 | 7 | |a biochemistry. |2 aat |0 (CStmoGRI)aat300054538 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Biochemistry |2 fast |0 (OCoLC)fst00831961 | |
| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
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| 650 | 7 | |a Nourriture. |2 fmesh | |
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| 650 | 7 | |a Aliments |x Composition. |2 ram | |
| 650 | 7 | |a Biochimie. |2 ram | |
| 776 | 0 | 8 | |i Print version: |a Eskin, N. A. M. (Neason Akivah Michael). |t Biochemistry of foods. |b 2nd ed. |d San Diego : Academic Press, �1990 |z 1299192785 |w (DLC) 89037192 |w (OCoLC)20092061 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780080918082 |z Texto completo |