Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi.

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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Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	Eskin, N. A. M. (Neason Akivah Michael), Shahidi, Fereidoon, 1951-
Format:	Electronic eBook
Language:	English
Published:	Amsterdam ; Boston : Elsevier/Academic Press, ©2013.
Edition:	3rd ed.
Subjects:	Food > Analysis. Food > Composition. Biochemistry.