Biochemistry of Foods.

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal ch...

Full description

Saved in:
Bibliographic Details
Main Author Eskin, N. A. Michael
Other Authors Shahidi, Fereidoon
Format Electronic eBook
LanguageEnglish
Published Burlington : Elsevier Science, 2012.
Edition3rd ed.
Subjects
Food.
Biochemistry.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780080918099
0080918093
Physical Description1 online resource (585 pages)

Cover

More Information
Summary:This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals.
Item Description:III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE.
ISBN:9780080918099
0080918093
Access:Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Physical Description:1 online resource (585 pages)

Similar Items