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  • Biochemistry of Foods Third Edition
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    Biochemistry of Foods Third Edition

    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.