01647nam a2200229Ia 4500 CTU_133029 210402s9999 xx 000 0 und d 4050000 664 F686 Food biochemistry and food processing editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.] Ames, Iowa Blackwell Pub. Professional 2006 The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Thực tập chuyên ngành ngoài trường,Hóa sinh thực phẩm NN790,NN676 Food industry and trade,Công nghệ chế biến và kinh doanh thực phẩm,Food technology,Công nghệ thực phẩm Research,Nghiên cứu Hạ Nguyên Trung tâm Học liệu Trường Đại học Cần Thơ