Food biochemistry
By: C. Alais, G. Linden ; translation editor, I. Morton ; translator, A. Whitehead
Contributors: Linden, G.; Morton, I.; Whitehead, A.
Series: Ellis Horwood series in food science and technology; Ellis Horwood series in food science and technology
Publisher: Springer-Science+Business Media, B.V.
Published: 1991
Place of publication: Dordrecht
Language: eng
Format: [electronic resource] /
Number of pages: 222
ISBN-13: 9781461521198; 9781461358831
Subjects: Food; Biochemistry; Composition
Notes: Originally published by Chapman and Hall in 1991.

Includes index.
Table of contents: title: pt. I. The constituents of foodstuffs; title: pt. II. Biochemistry of the principal foods.