Food Biochemistry (Second Edition)

Author: Ning Zhengxiang
Publisher:
Publish Date: 2006-07-01
Features: This book focuses on the relationship between humans and food, providing a comprehensive and systematic introduction to the fundamental theoretical knowledge of food biochemistry. The main content includes: static biochemistry, dynamic biochemistry, cellular biochemistry, human biology, food biochemistry, food processing chemistry, food flavor chemistry, food additive chemistry, etc. This book is suitable for students of food science and engineering majors in various colleges and universities, as well as for students, graduate students, and scientific workers in related fields.