Biochemistry of Foods
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Biochemistry of Foods
Eskin, N. A. Michael; Shahidi, Fereidoon
Elsevier Science & Technology
08/2016
688
Mole
Inglês
9780323281799
15 a 20 dias
Descrição não disponível.
Biochemical Changes in Raw Foods Cereals and Legumes Fruits and Vegetables Meat and Fish Milk and Eggs Biochemistry of Food Processing Browning Reactions in Foods Baking Cheese and Dairy Products Brewing and Winemaking Oilseeds and Processing Lipid Modification Biochemistry of Food Spoilage Enzymatic Browning Lipid Oxidation Off-Flavors in Milk Biotechnology Food Enzymes Nutrigenomics and Proteomics Functional Foods and Nutraceuticals
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Biochemical Changes in Raw Foods Cereals and Legumes Fruits and Vegetables Meat and Fish Milk and Eggs Biochemistry of Food Processing Browning Reactions in Foods Baking Cheese and Dairy Products Brewing and Winemaking Oilseeds and Processing Lipid Modification Biochemistry of Food Spoilage Enzymatic Browning Lipid Oxidation Off-Flavors in Milk Biotechnology Food Enzymes Nutrigenomics and Proteomics Functional Foods and Nutraceuticals
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
