Biochemistry of Foods (PDF)
(Sprache: Englisch)
Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text...
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Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science.
Key Features
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use
Key Features
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use
Bibliographische Angaben
- Autor: N. A. Michael Eskin
- 2012, 2. Auflage, 539 Seiten, Englisch
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0080918085
- ISBN-13: 9780080918082
- Erscheinungsdatum: 02.12.2012
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- Grösse: 55 MB
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Englisch
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