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...
| Other Authors: | Eskin, N. A. M., Shahidi, Fereidoon, 1951-, ScienceDirect (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam ; Boston :
Elsevier/Academic Press,
[2013]
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| Physical Description: |
1 online resource (xvii, 565 pages) : illustrations (some color) |
| Edition: | 3rd ed. |
| Subjects: |
Food
-- Composition.
|
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |