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＜図書＞
Biochemistry of foods
| 責任表示 | N.A. Michael Eskin |
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| データ種別 | 図書 |
| 版 | 2nd ed |
| 出版情報 | San Diego : Academic Press , c1990 |
| 本文言語 | 英語 |
| 大きさ | xiii, 557 p. : ill. ; 24 cm |
| 概要 | Eskin (human nutritional sciences, U. of Manitoba) and Shahidi (biochemistry, Memorial U.) present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written ...or those with advanced undergraduate or graduate background with organic and biochemistry. Organized into four major sections, they deal with biochemical changes in raw food that affect quality, the biochemistry of food processing, selected instances of food spoilage, and an extensive review of genetic engineering and the use of synthetic compounds in or for processing food. They provide highly structured chapters complete with general introductions, graphical and diagrammatic information, systematic interrogation of chemical composition and processes, but no questions. Several new chapters have been added to this edition, including the switching out of a chapter on food enzymes with one on recombinant DNA technologies. Academic press is an imprint of Elsevier. Annotation ©2012 Book News, Inc., Portland, OR (booknews.com) 続きを見る |
所蔵情報
| 状態 | 巻次 | 所蔵場所 | 請求記号 | 刷年 | 文庫名称 | 資料番号 | コメント | 予約・取寄 | 複写申込 | 自動書庫 |
|---|---|---|---|---|---|---|---|---|---|---|
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農 畜産化学 | 498.55/E 73/b | 1990 |
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068342191004148 |
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書誌詳細
| 一般注記 | Rev. ed. of: Biochemistry of foods / N.A.M. Eskin, H.M. Henderson, R.J. Townsend. 1971 |
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| 著者標目 | *Eskin, N. A. M. (Neason Akivah Michael) |
| 件 名 | LCSH:Food LCSH:Biochemistry |
| 分 類 | LCC:TX531 DC20:664 |
| 書誌ID | 1000097391 |
| ISBN | 0122423518 |
| NCID | BA10489884 |
| 巻冊次 | ISBN:0122423518 |
| 登録日 | 2009.09.10 |
| 更新日 | 2009.09.10 |