Handbook of Food Enzymology

AvDominic W.S. Wong,Alphons G. J. Voragen

E-bok
Engelska, 2002

7 565 kr

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Beskrivning

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

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