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Biochemistry of Foods
N.A.M. Eskin
3rdPublisher: Elsevier Science Publishing Co IncFormat: Hardcover
The third edition of Biochemistry of Foods has been expanded to reflect comments made by the reviewers and current users of the second edition. Considerable revisions have been made within each of the existing chapters to reflect state-of-the-art for each of the commodities with regard to processing, food spoilage and biotechnology.
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