Biochemistry of Foods
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 bro…
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Produktdetails
- ISBN: 978-0-08-091808-2
- EAN: 9780080918082
- Produktnummer: 36178782
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 539 S.
- Plattform: PDF
- Auflage: 2. Auflage
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