00875nam a2200193Ia 4500 CTU_38841 210402s9999 xx 000 0 und d 664.06 R323 Reed, Gerald Enzymes in food processing Gerald Reed USA Academic Press 1966 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 dependence on environmental parameters. It explores practical applications of food enzymes in industry. Food preservatives Hải Trung tâm Học liệu Trường Đại học Cần Thơ