Enzymes in food processing
The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing. It covers genetic modification of enzymes in the food industry. It discusses enzyme function and de...
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| Formato: | Libro |
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USA
Academic Press
1966
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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