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
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.
Online Access:	Connect to the full text of this electronic book