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100228s2010 flu eng |
| 020 |
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|a 0849374995
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|a 9780849374999
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| 090 |
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|a TP248.65.F66
|b A355 2010
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| 245 |
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|a Advance in food biochemistry
|c edited by Fatih Yildiz
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| 260 |
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|a Boca Raton :
|b CRC Press ,
|c c2010
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| 300 |
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|a xiv, 507 p. :
|b ill., maps ;
|c 26 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Water and its relation to food -- 2. Glycobiology of foods: food carbohydrates-occurrence, production, food uses and healthful properties -- 3. Amino acids, oligopeptides, polypeptides and proteins -- 4. Enzymes applied in food technology -- 5. Lipids, fats and oils -- 6. Nucleic acid biochemistry: food applications -- 7. Hormones: regulation of human metabolism -- 8. Physiologically bioactive compounds of functional foods, herbs and dietry supplements -- 9. Flavor compounds in foods -- 10. Food acids: organic acids, volatile organic acids and phenolic acids -- 11. Biological oxidations: enzymatic and nonenzymatic browning reactions and control mechanisms -- 12. Lipid oxidation and control of oxidation -- 13. Food additives and contaminants -- 14. Nutrigenomics and nutrigenetics -- 15. Pharmacogenomics and toxicogenomics in food chemicals
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| 650 |
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|a Food
|x Biotechnology
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| 650 |
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|a Food
|x Composition
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| 700 |
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|a Yildiz, Fatih ,
|e author
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| 999 |
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|a 1000130424
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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