Biokimia Makanan
This book is a translation of a book in English entitled Biochemistry of Foods, by N.A.M. Eskin, H.M. Henderson and RJ. Townsend, The contents describe the importance of biochemical changes that occur in food, fruits and vegetables as well as the role of enzymes and microorganisms in the food indust...
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Book |
| Language: | Malay |
| Published: |
Kuala Lumpur
Dewan Bahasa dan Pustaka
1988
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-067656 | ||
| 005 | 20206208398 | ||
| 008 | 220414t1988 MY a 000 may D | ||
| 020 | # | # | |a 983620220X |q paperback |
| 040 | # | # | |a UiTM |b eng |c UiTM |e rda |
| 041 | 0 | # | |a may |
| 090 | 0 | 0 | |a TX353.E85 |b B56 1988 |
| 100 | 1 | # | |a Eskin, N. A. M. |e author |
| 245 | 1 | 0 | |a Biokimia Makanan |c N. A. M. Eskin, H. M. Henderson, R. J. Townsend |f tranlate by Salam Babji |
| 264 | # | 1 | |a Kuala Lumpur |b Dewan Bahasa dan Pustaka |c 1988 |
| 264 | # | 4 | |c ©1988 |
| 300 | # | # | |a xi, 272 pages |b illustration |c 22 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Judul asal: "Biochemistry of foods" |
| 520 | # | # | |a This book is a translation of a book in English entitled Biochemistry of Foods, by N.A.M. Eskin, H.M. Henderson and RJ. Townsend, The contents describe the importance of biochemical changes that occur in food, fruits and vegetables as well as the role of enzymes and microorganisms in the food industry. chemistry involved. Enzymes are widely used in food industry operations, such as the manufacture of bread and cakes, confectionery and meat tenderization. Microorganisms cause unwanted changes in the nature, chemical content and structure of a food or item. Based on its content, this book is suitable as the main reading material for students who specialize in Food Science and Nutrition. Similarly, food chemists and technologists will find it beneficial for their reference. |
| 650 | # | 0 | |a Food |
| 650 | # | 0 | |a Biological chemistry |
| 700 | 1 | # | |a Salam Babji |e translator |
| 700 | 1 | # | |a Henderson, H. M. |e author |
| 700 | 1 | # | |a Townsend, R. J. |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=067656 |
Biokimia makanan