Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi.

Contributor(s): Material type: TextTextPublication details: Amsterdam : Elsevier/Academic Press, 2013.Edition: 3rd edDescription: xvii, 565 p. : illSubject(s): Genre/Form: LOC classification:
  • TX531 .B56 2013eb
Online resources:
Contents:
pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology.
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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.

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