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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...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
San Diego :
Academic Press,
�1990.
|
| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: | Texto completo |
Table of Contents:
- pt. 1. Biochemical changes in raw foods
- pt. 2. Biochemistry of food processing
- pt. 3. Biochemistry of food spoilage
- pt. 4. Biotechnology.