Braverman's Introduction to the biochemistry of foods - 2. ed.
Diagrs., tables. Includes bibliographies;
Saved in:
Main Authors: | Berk, Z., Braverman, J.B.S. |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Amsterdam (Netherlands) Elsevier Scientific Pub.
1976
|
Subjects: | BIOCHEMISTRY, FOODS, CHEMISTRY, BIOCHIMIE, PRODUIT ALIMENTAIRE, CHIMIE, BIOQUIMICA, ALIMENTOS, QUIMICA, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Food biotechnology - 1-2
by: King, R.D. (ed.), et al.
Published: (1987) -
CZECH JOURNAL OF FOOD SCIENCES [ELECTRONIC RESOURCE].
by: CESKA AKADEMIE ZEMEDELSKYCH VED - USTAV ZEMEDELSKYCH A POTRAVINARSKYCH INFORMACI 400923 -
Food protein chemistry: an introduction for food scientists
by: Regenstein, J.M., et al.
Published: (1984) -
Elsevier's dictionary of chemistry including terms from biochemistry in English, French, Spanish, Italian and German
by: Dorian, A.F. (comp.)
Published: (1983) -
Lehrbuch der Chemie. Fuer Studierende an Universitaeten und technischen Hochschulen
by: Holleman, A.F., et al.
Published: (1899)