Biochemistry of Foods
- 2 Edición - 28 de junio de 1990
- Autor: N.A. Michael Eskin
- Idioma: Inglés
De interès para
De interès para
Food scientists, nutritionists, and upper-level undergraduates in food science, food chemistry, foods and nutrition, and horticultural sience.
Índice
Índice
Biochemical Changes in Raw Foods:
Meat and Fish.
Fruits and Vegetables.
Cereals.
Milk.
Biochemistry of Food Processing:
Nonenzymic Browning.
Brewing.
Baking.
Cheese and Yogurt.
Biochemistry of Food Spoilage:
Enzymic Browning. Off-Flavors in Milk.
Biotechnology:
Enzymes in the Food Industry.
Index.
Meat and Fish.
Fruits and Vegetables.
Cereals.
Milk.
Biochemistry of Food Processing:
Nonenzymic Browning.
Brewing.
Baking.
Cheese and Yogurt.
Biochemistry of Food Spoilage:
Enzymic Browning. Off-Flavors in Milk.
Biotechnology:
Enzymes in the Food Industry.
Index.
Detalles del producto
Detalles del producto
- Edición: 2
- Publicado: 2 de diciembre de 2012
- Idioma: Inglés
Sobre el autor
Sobre el autor
NE
N.A. Michael Eskin
Afiliaciones y experiencia
University of Manitoba, Winnipeg, CanadaVer libro en ScienceDirect
Ver libro en ScienceDirect
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