Food Biochemistry

Author: Li Peiqing / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: This book includes the composition, structure, properties, metabolism, and related knowledge of water, minerals, carbohydrates, lipids, nucleic acids, proteins, vitamins, etc., as well as their applications in food science; the chemical composition of major food raw materials and their common biochemical changes.