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Biochemistry of foods /

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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...

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Bibliographic Details
Main Author: Eskin, N. A. M. (Neason Akivah Michael)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Language Notes:English.
Published: San Diego : Academic Press, ©1990.
Edition:2nd ed.
Subjects:
Food.
Biochemistry.
Food > Analysis.
Food Analysis
Food
Biochemistry
Aliments > Analyse.
Biochimie.
Aliments.
food.
biochemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Nourriture.
Lebensmittel
Biochemie
Aliments > Composition.
Electronic books.
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Call Number: TX531 .E82 1990eb
 
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TX531 .E82 1990eb Available