N. A. Michael Eskin

Biochemistry of Foods (eBook, PDF)

• Format: PDF

Produktbeschreibung

Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science.

Key Features
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 539
• Erscheinungstermin: 2. Dezember 2012
• Englisch
• ISBN-13: 9780080918082
• Artikelnr.: 38121330