Handbook of Food Enzymology (1)
By: and and
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- Synopsis
- 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. The book cov
- Copyright:
- 2002
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 1,128 Pages
- ISBN-13:
- 9781135551544
- Related ISBNs:
- 9781135551506, 9780429222542, 9780203910450, 9781498770927, 9780824706869
- Publisher:
- CRC Press
- Date of Addition:
- 01/30/25
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- John R. Whitaker
- Edited by:
- Alphons G. Voragen
- Edited by:
- Dominic W.S. Wong
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- by John R. Whitaker
- by Alphons G. J. Voragen
- by Dominic W. S. Wong
- in Nonfiction
- in Technology