食品应用化学: 食品应用化学

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这本《食品应用化学(食品生物工艺专业)》由李晓华主编,是根据教育 部2001年颁布的“中等职业学校食品生物工艺专业课程设置”中主干课程“ 食品应用化学教学基本要求”,并参照有关行业的职业技能鉴定规范及中级 技术工人等级考核标准编写的中等职业教育国家规划教材。 本书共分9章,主要内容包括:生物学基本知识、糖类及其代谢、脂类 及其代谢、蛋白质和氨基酸及其代谢、酶及其应用、核酸与遗传、维生素与 激素、代谢调节与控制、食品的色、香、味化学等。 《食品应用化学(食品生物工艺专业)》可作为中等职业学校食品生物工 艺专业教材,也可作为相关行业岗位培训教材或自学用书。

Author(s): 李晓华
Publisher: 高等教育出版社图书发行部(兰色畅想)
Year: 2002

Language: Chinese
Pages: 229