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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...

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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:
Acceso en línea:Texto completo
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Publicado 2013
Texto completo
Electrónico eBook