Biochemistry of foods

Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi. - 3rd ed. - Amsterdam : Elsevier/Academic Press, 2013. - xvii, 565 p. : ill.

Includes bibliographical references and index.

pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology.


Electronic reproduction.
Palo Alto, Calif. :
ebrary,
2011.
Available via World Wide Web.
Access may be limited to ebrary affiliated libraries.




Food.
Biochemistry.


Electronic books.

TX531 / .B56 2013eb