Principios básicos de la Química y Bioquímica de alimentos
This book by Dr. Luis S. Díaz Neira explores the fundamental principles of chemistry and biochemistry as they apply to food science. It covers a range of topics including the structure and function of water in foods, carbohydrates, lipids, proteins, enzymes, organic acids, vitamins, and minerals. Th...
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| Formato: | Libro electrónico |
| Idioma: | Castellano |
| Publicado: |
Santiago de Chile :
Editorial ebooks Patagonia - Editorial Universidad de La Serena
2010.
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| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009662001406719 |
