Biochemistry of foods </titleInfo> <titleInfo type="alternative"> <title/> </titleInfo> <name type="personal"> <namePart>Biochemistry of foods</namePart> <role> <roleTerm authority="marcrelator" type="text">creator</roleTerm> </role> </name> <name type="corporate"> <namePart/> <role> <roleTerm authority="marcrelator" type="text">creator</roleTerm> </role> </name> <name type="personal"> <namePart>Eskin, N. A. Micheal, ed.</namePart> <namePart type="termsOfAddress"/> </name> <name type="personal"> <namePart>Shahidi, Fereidoon, ed.</namePart> </name> <name type="corporate"> <namePart/> <namePart/> <namePart/> </name> <name type="conference"> <namePart/> </name> <name> <namePart/> </name> <typeOfResource/> <originInfo> <place> <placeTerm type="text">Amsterdam</placeTerm> </place> <publisher>Elsevier</publisher> <dateIssued>2013</dateIssued> <edition>3rd ed.</edition> <issuance/> </originInfo> <physicalDescription> <extent>565p.</extent> </physicalDescription> <note type="statement of responsibility">edited by N.A. Micheal Eskin and Fereidoon Shahidi</note> <note/> <subject> <name type="personal"> <namePart/> </name> </subject> <subject> <name type="corporate"> <namePart/> </name> </subject> <subject> <name type="conference"> <namePart/> </name> </subject> <subject> <titleInfo> <title>Microbiology 641.3 B52B 9780122423529 20200902165642.0 141992