• Ebook Food biochemistry and food processing

    Ebook Food biochemistry and food processing

    This book was designed to fill the gap by assembling information on following six broad topics in the two areas: Principles of food biochemistry; advances in selected areas of food biochemistry; food biochemistry and the processing of muscle foods and milk; food biochemistry and the processing of fruits, vegetables and cereals; food biochemistry and the processing of fermented foods; food microbiology and food safety.

     901 p tgu 26/03/2017 147 3

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