Biochemistry of Foods
AbstractThe book 'Biochemistry of Foods' aims at an understanding of the biochemical and physiochemical changes known to take place in meat and fish following the death of the animal, upto the development of postmortem tenderness. A fuller understanding of the changes involved will make a valuable contribution toward the production of high quality meat or fish in terms of tenderness, juiciness, and flavour.
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How to Cite
Murthy, N. K. (1972). Biochemistry of Foods. The Indian Journal of Nutrition and Dietetics, 9(4), 250–250. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/10676
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