Biochemistry of foods /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Eskin, N. A. M. (Neason Akivah Michael)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press, �1990.
Edición:2nd ed.
Temas:
Food.
Biochemistry.
Food > Analysis.
Food Analysis
Food
Biochemistry
Aliments > Analyse.
Biochimie.
Aliments.
food.
biochemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Nourriture.
Lebensmittel
Biochemie
Aliments > Composition.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • pt. 1. Biochemical changes in raw foods
  • pt. 2. Biochemistry of food processing
  • pt. 3. Biochemistry of food spoilage
  • pt. 4. Biotechnology.

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