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. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2011. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.<br/>Biochemistry.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX531  / .B56 2013eb