| Kitob tashqi havolasi (to‘liq matni): | Yuklab olish |
|---|---|
| To‘liq matnni ko‘chirib olish uchun kutubxonaga a'zo bo‘lish shart | |
| Turi: | Darslik |
| Tili: | Inglizcha |
| Kitob yozuvi: | Inglizcha |
| Matn turi: | Bosma shaklda |
| Kirish huquq turi: | OCHIQ KIRISH |
Biochemistry of Foods Third Edition
Kitob mualliflari
N. A. Michael Eskin ,
Fereidoon Shahidi,
The book is organized into four major sections. Part I deals with important biochemical changes occurring in rawfoods that affect quality. In addition to discussing the biochemistry of cereal development in Chapter 1, a section has been added on legumes. Chapter 2 covers postharvest changes in fruits and vegetables with a more extensive discussion of flavor and storage.
| Fan yoʻnalishi: | | Umumiy va anorganik kimyo | |
|---|---|
| UDK | 0 |
| Kitob nashriyoti nomi: | Printed and bound in United States of America |
| Kitob nashr qilingan shahar: | merika Qo`shma Shtatlari |
| ISBN: | 978-0-12-242352-9 |
| Kitob nashr qilingan yili: | 2013 Yil |
| Betlar Soni: | 342 |
Kitobga aloqador kitoblar
Maktabgacha ta'limda pedagogik jarayonlarni loyihalashtirish
Quchqorova N.M,
Bekchanova F.M,
Durdiyeva M.A.,
