Handbook of Food Enzymology
Taylor & Francis Inc, 2002
784,50 €On orderDelivery: 2-3 weeks
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture shelf-life, nutritional value and process tolerance of foods and food products.
- ISBN-13
- 9780824706869
- ISBN-10
- 0824706862
- Publisher
- Taylor & Francis Inc
- Year
- 2002
- Publication date
- 2002-12-05
- Pages
- 1134
- Dimensions
- 280x210x
- Weight
- 2250