The third edition of Biochemistry of Foods has been expanded to include considerable revisions within each of the existing chapters to reflect state-of-the-art for each of the commodities with regard to processing, food spoilage and biotechnology.
This book is unique in that it approaches the subject in far more detail than other books on the subject, and from the in vivo perspective. No other text provides the reader with state-of-the-art information in this area in a concise, integrated form.
* Approximately 25% new and updated material since the second edition with many more illustrations
* Deals with the nature, synthesis and processing aspects of food components
* Michael Eskin is an accomplished scientist who was awarded in 2001 the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)
--This text refers to an alternate
Hardcover
edition.
This book is unique in that it approaches the subject in far more detail than other books on the subject, and from the in vivo perspective. No other text provides the reader with state-of-the-art information in this area in a concise, integrated form.
* Approximately 25% new and updated material since the second edition with many more illustrations
* Deals with the nature, synthesis and processing aspects of food components
* Michael Eskin is an accomplished scientist who was awarded in 2001 the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)
