Food biochemistry and food processing [electronic resource] / edited by Benjamin Simpson [and others]
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 (via Wiley) |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell,
2012.
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| Edition: | 2nd ed. |
| Subjects: |
Internet
Full Text (via Wiley)Online
| Call Number: |
TP370.8 .F66 2012eb
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| TP370.8 .F66 2012eb | Available |