Name: Maillard Reaction (en Inglés)
Price: 193.57 USD
Availability: InStock
Author: Cottam, Justine; Fayle, Sian E.; Gerrard, Juliet A.
ISBN: 9781782629108

Formato

Libro Físico

Editorial

Royal Society of Chemistry

Autor

Cottam, Justine; Fayle, Sian E.; Gerrard, Juliet A.

Idioma

Inglés

N° páginas

200

Encuadernación

Tapa Dura

ISBN13

9781782629108

Maillard Reaction (en Inglés)

Cottam, Justine; Fayle, Sian E.; Gerrard, Juliet A. (Autor) · Royal Society of Chemistry · Tapa Dura

Libro Nuevo Importado

Envío: 81 a 90 días háb.

$ 387.14$ 193.57

-50%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 50 unidades

$ 193.57

Llega entre el 08 Dic y el 23 Dic a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Maillard Reaction (en Inglés)"

Food Chemistry, Function and Analysis provides a suite of reference books focussing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area. It offers a comprehensive overview of important topics such as the biochemistry of food, physical properties and structure, efficacy and mechanisms of bioactives in the body including biomarkers, nutrient physiology/metabolism and interactions and the role of nutrition and diet in disease. The series is aimed at academic and industrial researchers and graduate students in food science and chemistry as well as physicists, biochemists, nutritionists and others who work at the interface of the chemistry, physics and biology of food.