Biochemistry of foods /
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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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
San Diego :
Academic Press,
©1990.
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| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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