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Category: MicroBiotics

Introduction to Food Biochemistry

By Olamide Adeleye

Food Biochemistry is concerned with the breakdown of food in the cell as a source of energy. Many biochemical reactions and their products are the basis of much of food science and technology. Food scientists must be interdisciplinary in their approaches to studying and solving problems that require the integration of several disciplines, such as physics, chemistry, biology and various social sciences

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