Biochemistry of Foods.:
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal ch...
Gespeichert in:
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| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington :
Elsevier Science,
2012.
|
| Ausgabe: | 3rd ed. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals. |
| Beschreibung: | III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. |
| Beschreibung: | 1 online resource (585 pages) |
| ISBN: | 9780080918099 0080918093 |
Internformat
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| 505 | 0 | |a Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. | |
| 505 | 8 | |a V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing. | |
| 505 | 8 | |a Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. | |
| 505 | 8 | |a VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. | |
| 505 | 8 | |a III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. | |
| 500 | |a III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. | ||
| 520 | |a This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals. | ||
| 650 | 0 | |a Food. |0 http://id.loc.gov/authorities/subjects/sh85050184 | |
| 650 | 0 | |a Biochemistry. |0 http://id.loc.gov/authorities/subjects/sh85014171 | |
| 650 | 6 | |a Aliments. | |
| 650 | 6 | |a Biochimie. | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a biochemistry. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
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| 650 | 7 | |a Food |2 fast | |
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| 700 | 1 | |a Shahidi, Fereidoon. | |
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| 776 | 0 | 8 | |i Print version: |a Eskin, N.A. Michael. |t Biochemistry of Foods. |d Burlington : Elsevier Science, ©2012 |z 9780122423529 |
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| DE-BY-FWS_katkey | ZDB-4-EBA-ocn817886322 |
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| author | Eskin, N. A. Michael |
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| author_facet | Eskin, N. A. Michael Shahidi, Fereidoon |
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| author_sort | Eskin, N. A. Michael |
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| callnumber-label | TX531 |
| callnumber-raw | TX531 .E82 2012 |
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| contents | Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing. Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. |
| ctrlnum | (OCoLC)817886322 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 3rd ed. |
| format | Electronic eBook |
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| genre | Electronic book. |
| genre_facet | Electronic book. |
| id | ZDB-4-EBA-ocn817886322 |
| illustrated | Not Illustrated |
| indexdate | 2024-10-25T16:21:08Z |
| institution | BVB |
| isbn | 9780080918099 0080918093 |
| language | English |
| oclc_num | 817886322 |
| open_access_boolean | |
| owner | MAIN |
| owner_facet | MAIN |
| physical | 1 online resource (585 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Elsevier Science, |
| record_format | marc |
| spelling | Eskin, N. A. Michael. Biochemistry of Foods. 3rd ed. Burlington : Elsevier Science, 2012. 1 online resource (585 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Print version record. Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing. Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals. Food. http://id.loc.gov/authorities/subjects/sh85050184 Biochemistry. http://id.loc.gov/authorities/subjects/sh85014171 Aliments. Biochimie. food. aat biochemistry. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Biochemistry fast Food fast Electronic book. Shahidi, Fereidoon. has work: Biochemistry of foods (Text) https://id.oclc.org/worldcat/entity/E39PCGrmc9HCWgGRWfJWTYC8Fq https://id.oclc.org/worldcat/ontology/hasWork Print version: Eskin, N.A. Michael. Biochemistry of Foods. Burlington : Elsevier Science, ©2012 9780122423529 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=485495 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=485495 Volltext |
| spellingShingle | Eskin, N. A. Michael Biochemistry of Foods. Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing. Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. Food. http://id.loc.gov/authorities/subjects/sh85050184 Biochemistry. http://id.loc.gov/authorities/subjects/sh85014171 Aliments. Biochimie. food. aat biochemistry. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Biochemistry fast Food fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050184 http://id.loc.gov/authorities/subjects/sh85014171 |
| title | Biochemistry of Foods. |
| title_auth | Biochemistry of Foods. |
| title_exact_search | Biochemistry of Foods. |
| title_full | Biochemistry of Foods. |
| title_fullStr | Biochemistry of Foods. |
| title_full_unstemmed | Biochemistry of Foods. |
| title_short | Biochemistry of Foods. |
| title_sort | biochemistry of foods |
| topic | Food. http://id.loc.gov/authorities/subjects/sh85050184 Biochemistry. http://id.loc.gov/authorities/subjects/sh85014171 Aliments. Biochimie. food. aat biochemistry. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Biochemistry fast Food fast |
| topic_facet | Food. Biochemistry. Aliments. Biochimie. food. biochemistry. TECHNOLOGY & ENGINEERING Food Science. Biochemistry Food Electronic book. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=485495 |
| work_keys_str_mv | AT eskinnamichael biochemistryoffoods AT shahidifereidoon biochemistryoffoods |