Chemistry and Biochemistry of Food /
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and ener...
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| Format: | E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
Berlin ; Boston :
De Gruyter,
[2024]
2024 |
| Ausgabe: | 2nd, Revised and Extended Edition |
| Schriftenreihe: | De Gruyter Textbook
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| Schlagworte: | |
| ISBN: | 9783111111872 (online) |
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ZE13627 |
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| Exemplar | On Shelf |