BIOCHEMISTRY OF FOODS
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the "in vivo" perspective. In response to user comments, the secon...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
San Diego
Academic Press
1990
©1990 |
| Edition: | 2nd ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Principles of food chemistry 
Biokimia makanan 
FOODS EXPERIMENTAL PERSPECTIVES