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Enzymes in Food Processing - Food Science and Technology Tilak W Nagodawithana 3.º edición
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Enzymes in Food Processing - Food Science and Technology
Tilak W Nagodawithana
Explores extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. This book includes a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods.
480 pages, black & white illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 3 de junio de 1993 |
| ISBN13 | 9780125136303 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 480 |
| Dimensiones | 237 × 161 × 35 mm · 879 g |
| Lengua | Inglés |
| Editor de series | Taylor, Steve (University of Nebraska, Lincoln, NE, USA) |
