Principles of Enzymology for the Food Sciences
John R. (University of California, Davis, USA) Whitaker
Taylor & Francis Inc, 1993
437,75 €On orderDelivery: 2-3 weeks
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
- ISBN-13
- 9780824791483
- ISBN-10
- 0824791487
- Publisher
- Taylor & Francis Inc
- Year
- 1993
- Publication date
- 1993-11-30
- Pages
- 648
- Dimensions
- 234x156x
- Weight
- 1043