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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| Other Authors: | , |
|---|---|
| Format: | Manuscript Book |
| Language: | English |
| Published: |
Amsterdam
Academic Press
2013
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| Edition: | Third Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Introduction to the biochemistry of foods