01229nam a2200217Ia 4500 CTU_192301 210402s9999 xx 000 0 und d 664.024 E56 Enzymes in food technology Edited by Robert J. Whitehurst and Barry A. Law Sheffield, U.K. Sheffield Academic Press 2002 The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters. Enzym thực phẩm,Enzyme thực phẩm chuyên sâu,Enzym thực phẩm XH821,NN933,NN680 Enzymes,Enzym Industrial applications,Ứng dụng công nghiệp Hải Trung tâm Học liệu Trường Đại học Cần Thơ