Influence of Agro-Ecological Conditions on Gene Expression, Yield and Yield Components of the Mono-Cut (Fahl) Type of Berseem \\ Egyptian Journal of Plant Breeding .- 2012, Vol. 16, No. 3 PDF Download
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Author: Clara R. Azzam
Publisher:
ISBN:
Category :
Languages : en
Pages : 24
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Book Description
Author: Clara R. Azzam
Publisher:
ISBN:
Category :
Languages : en
Pages : 24
Get Book Here
Book Description
Author: Clara R. Azzam
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
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Book Description
Author: Y. M. El-Mansy
Publisher:
ISBN:
Category :
Languages : en
Pages : 15
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Book Description
Author: R. M. Fahmy
Publisher:
ISBN:
Category :
Languages : en
Pages : 13
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Book Description
Author: W. A. El-Sawy
Publisher:
ISBN:
Category :
Languages : en
Pages : 11
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Book Description
Author: Sujata Nagnath Mustapure
Publisher: Arcler Press
ISBN: 9781774076255
Category :
Languages : en
Pages :
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Book Description
Food chemistry is considered as a core subject in the area of food Science and food technology. It is the study of food composition, treatment processes and food interactions (including non-biological and biological). Analytical Chemistry of foods is a science which deals with attaining, treating and sharing data about structure and composition of matter. Food quality and safety are also investigated using the analytical techniques. Food Analytical techniques mainly encompass the specific and fundamental characteristics of optimization, development and validation stages of food analysis. This book consists of eight chapters. The first three chapters of the book comprises introductory text which introduces the readers with fundamentals of food chemistry, food constituents and food analysis. While last 5 chapters of the book focus on the description of key food constituents such as water, proteins, enzymes, carbohydrates and lipids. Readers from a diverse background can use this book for getting information on food chemistry. Moreover, this book can be used as a ready reference for students, researchers, teachers and scientists from the background of food chemistry.
