Biochemistry of Foods
Autor N. A. Michael Eskinen Limba Engleză Hardback – 6 aug 1990
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Specificații
ISBN-13: 9780122423512
ISBN-10: 0122423518
Pagini: 539
Dimensiuni: 152 x 229 x 42 mm
Greutate: 0.98 kg
Ediția:Revised
Editura: ELSEVIER SCIENCE
ISBN-10: 0122423518
Pagini: 539
Dimensiuni: 152 x 229 x 42 mm
Greutate: 0.98 kg
Ediția:Revised
Editura: ELSEVIER SCIENCE
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Public țintă
Food scientists, nutritionists, and upper-level undergraduates in food science, food chemistry, foods and nutrition, and horticultural sience.Cuprins
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.