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Principles of Enzymology for the Food Sciences - Food Science and Technology Whitaker, John R. (University of California, Davis, USA) 2.º edición
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Principles of Enzymology for the Food Sciences - Food Science and Technology
Whitaker, John R. (University of California, Davis, USA)
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.
648 pages, 1, black & white illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 30 de noviembre de 1993 |
| ISBN13 | 9780824791483 |
| Editores | Taylor & Francis Inc |
| Páginas | 648 |
| Dimensiones | 156 × 234 × 34 mm · 1,04 kg |
| Lengua | Inglés |
