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...
| Main Author: | |
|---|---|
| Corporate Author: | |
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Burlington :
Elsevier Science,
2012.
|
| Edition: | 3rd ed. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals. |
|---|---|
| Item Description: | III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. Electronic resource. |
| Physical Description: | 1 online resource (585 pages) |
| ISBN: | 9780080918099 0080918093 |