Biochemistry of foods

Biochemistry of foods / edited by N.A. Michael Eskin and Fereidoon Shahidi.

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TeilnehmendeR:
Eskin, N. A. M.
Shahidi, Fereidoon.
ProQuest (Firm)
Year of Publication:2013
Edition:3rd ed.
Language:English
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Physical Description:xvii, 565 p. :; ill.
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record_format marc
spelling Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi.
3rd ed.
Amsterdam : Elsevier/Academic Press, 2013.
xvii, 565 p. : ill.
Includes bibliographical references and index.
pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Food.
Biochemistry.
Electronic books.
Eskin, N. A. M. (Neason Akivah Michael)
Shahidi, Fereidoon.
ProQuest (Firm)
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1046389 Click to View
language English
format Electronic
eBook
author2 Eskin, N. A. M.
Shahidi, Fereidoon.
ProQuest (Firm)
author_facet Eskin, N. A. M.
Shahidi, Fereidoon.
ProQuest (Firm)
ProQuest (Firm)
author2_variant n a m e nam name
f s fs
author2_fuller (Neason Akivah Michael)
author2_role TeilnehmendeR
TeilnehmendeR
TeilnehmendeR
author_corporate ProQuest (Firm)
author_sort Eskin, N. A. M.
title Biochemistry of foods
spellingShingle Biochemistry of foods
pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology.
title_full Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi.
title_fullStr Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi.
title_full_unstemmed Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi.
title_auth Biochemistry of foods
title_new Biochemistry of foods
title_sort biochemistry of foods
publisher Elsevier/Academic Press,
publishDate 2013
physical xvii, 565 p. : ill.
edition 3rd ed.
contents pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology.
isbn 9780080918099 (electronic bk.)
callnumber-first T - Technology
callnumber-subject TX - Home Economics
callnumber-label TX531
callnumber-sort TX 3531 B56 42013
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1046389
illustrated Illustrated
oclc_num 817886322
work_keys_str_mv AT eskinnam biochemistryoffoods
AT shahidifereidoon biochemistryoffoods
AT proquestfirm biochemistryoffoods
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is_hierarchy_title Biochemistry of foods
author2_original_writing_str_mv noLinkedField
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