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Fundamentals of biochemistry
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The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways of transformation of substances and energy in a living organism are considered. The information about the use of biochemical processes in the food industry is given.
Meets the requirements of the federal state educational standards of higher education of the latest generation.
For university students studying in the areas of training 19.03.01 "Biotechnology", 19.03.02 "Food products from plant raw materials", 19.03.04 "Product technology and catering organization", as well as for students studying in other areas of training, and graduate students.
Title: Fundamentals of biochemistry
Description:
The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins.
The most important ways of transformation of substances and energy in a living organism are considered.
The information about the use of biochemical processes in the food industry is given.
Meets the requirements of the federal state educational standards of higher education of the latest generation.
For university students studying in the areas of training 19.
03.
01 "Biotechnology", 19.
03.
02 "Food products from plant raw materials", 19.
03.
04 "Product technology and catering organization", as well as for students studying in other areas of training, and graduate students.
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