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Biochemistry of foods /

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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
Corporate Author: ScienceDirect (Online service)
Other Authors: Eskin, N. A. M. (Neason Akivah Michael), Shahidi, Fereidoon, 1951-
Format: eBook
Language:English
Language Notes:English.
Published: Amsterdam ; Boston : Elsevier/Academic Press, ©2013.
Edition:3rd ed.
Subjects:
Food > Analysis.
Food > Composition.
Biochemistry.
Aliments > Analyse.
Biochimie.
biochemistry.
Biochemistry
Food > Analysis
Food > Composition
Mat.
Livsmedel.
Biokemi.
biochemie
biochemistry
voedselchemie
food chemistry
voedselwetenschappen
food sciences
rauwe voedingsmiddelen
raw foods
voedselverwerking
food processing
voedselbederf
food spoilage
recombinant dna
Food Chemistry
Food Microbiology
Levensmiddelenchemie
Levensmiddelenmicrobiologie
Electronic books.
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Call Number: TX545 .B56 2013
 
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TX545 .B56 2013 Available