Principles of enzymology for the food sciences

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Principles of enzymology for the food sciences

Completely revised and updated throughout, this Second Edition of a standard reference/text explains the fundamentals of enzymology and describes the role of enzymes in the food, agricultural, and health sciences. Maintaining those features that sent the previous edition into multiple printings, Pr...

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书目详细资料
主要作者:	Whitaker, John R.
格式:	图书
语言:	Undetermined
出版:	New York Marcel Dekker 1994
主题:	Enzymes
标签:	添加标签没有标签, 成为第一个标记此记录!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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