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...
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| Main Author | |
|---|---|
| Other Authors | |
| Format | Electronic eBook |
| Language | English |
| Published |
Burlington :
Elsevier Science,
2012.
|
| Edition | 3rd ed. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9780080918099 0080918093 |
| Physical Description | 1 online resource (585 pages) |
Glossary of Terms