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Author: Second Edition By N. Eskin , University of Manitoba, Winnipeg, Canada

ISBN13: 9780122423512

Publisher: Elsevier

Price: 113.00
Pages: 539
Edition: Hardbound
Publish date: June 1990

Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form.