Fundamentals of biochemistry. Textbook

The textbook sets out basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways to transform substances and energy in a living organism are considered. Information about the use of biochemical processes in the food industry is given.
meets the requirements of federal state educational standards of higher education of the latest generation.
For students of universities studying in the areas of training 03/19/01 Biotechnology, 03/19/02 “Food from plant materials”, 19.03.04 “Product technology and organization of catering”, as well as for students students in other areas of training, and graduate students.
2nd edition, corrected