Enzymes in food technology
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 pro...
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| Materialtyp: | Bok |
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| Språk: | Undetermined |
| Publicerad: |
Sheffield, U.K.
Sheffield Academic Press
2002
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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