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Language: en
Pages: 522
Pages: 522
Type: BOOK - Published: 2009-12-16 - Publisher: CRC Press
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past dec
Language: en
Pages: 786
Pages: 786
Type: BOOK - Published: 2008-02-15 - Publisher: John Wiley & Sons
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Process
Language: en
Pages: 1044
Pages: 1044
Type: BOOK - Published: 1999 - Publisher: Academic Press
This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistr
Language: en
Pages: 514
Pages: 514
Type: BOOK - Published: 2003-09-18 - Publisher: Cambridge University Press
An authoritative and comprehensive review of our current knowledge of the vitamins, their metabolic functions and the scientific basis for setting recommended i
Language: en
Pages: 441
Pages: 441
Type: BOOK - Published: 2016-06-14 - Publisher: John Wiley & Sons
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).
