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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Bibliographic Details

Main Author:	Eskin, N. A. Michael
Corporate Author:	Knovel (Firm)
Other Authors:	Shahidi, Fereidoon
Format:	eBook
Language:	English
Published:	Burlington : Elsevier Science, 2012.
Edition:	3rd ed.
Subjects:	Food. Biochemistry. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book