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01478nam a2200373 a 4500 |
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EBC1046389 |
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MiAaPQ |
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20200520144314.0 |
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m o d | |
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121016s2013 ne a sb 001 0 eng d |
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|z 9780122423529
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|a 9780080918099 (electronic bk.)
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|a (MiAaPQ)EBC1046389
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|a (Au-PeEL)EBL1046389
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|a (CaPaEBR)ebr10612162
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|a (CaONFJC)MIL397098
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|a (OCoLC)817886322
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|a MiAaPQ
|c MiAaPQ
|d MiAaPQ
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4 |
|a TX531
|b .B56 2013
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| 245 |
0 |
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|a Biochemistry of foods
|h [electronic resource] /
|c edited by N.A. Michael Eskin and Fereidoon Shahidi.
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| 250 |
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|a 3rd ed.
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| 260 |
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|a Amsterdam :
|b Elsevier/Academic Press,
|c 2013.
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| 300 |
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|a xvii, 565 p. :
|b ill.
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology.
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| 533 |
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|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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| 650 |
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|a Food.
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| 650 |
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0 |
|a Biochemistry.
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Eskin, N. A. M.
|q (Neason Akivah Michael)
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| 700 |
1 |
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|a Shahidi, Fereidoon.
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| 710 |
2 |
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|a ProQuest (Firm)
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=1046389
|z Click to View
|
