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Food Biochemistry and Food Processing

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Hui, Y. H. (EDT)/ Nip, Wai-Kit (EDT)/ Nollet, Leo M. L. (EDT) 作者
Blackwell Pub Professional
譯者
2006-2 出版日期
770 頁數
2530.00元 價格
HRD
叢書系列
9780813803784 圖書編碼

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發表於2024-11-14

Food Biochemistry and Food Processing 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

Food Biochemistry and Food Processing 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

Food Biochemistry and Food Processing 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024



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Food Biochemistry and Food Processing 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Food Biochemistry and Food Processing 在線電子書 圖書描述

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

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