Food Biochemistry and Food Processing.
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the wor...
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| Online Access: |
Full text (MCPHS users only) |
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| Main Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hoboken :
John Wiley & Sons,
2012
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| Edition: | 2nd ed. |
| Subjects: | |
| Local Note: | ProQuest Ebook Central |
