Food biochemistry - Dickson J.K (New Delhi,India : CBS Publishers & Distributors, 2020)
1. General consideration and biological aspects -- 2. Cereals,legumes,starch and their derivatives -- 3. postharvest fruits and vegetables -- 4. Enzymes their safety regulations and protein cross-linking -- 5. Biochemistry of milk and dairy products -- 6. Biochemistry of meat,poultry and fish -- 7. Lipid exidation,oil seed processing and fat modification -- 8. Biochemistry of brewing,non-alcoholic beverages and vinegar
Includes bibliographical references (pages 589-590) and index (pages 591-601)
Keywords: Food -- Biotechnology