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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, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.
Food Biochemistry and Food Processing by