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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Bibliografiske detaljer
Hovedforfatter: Reed, Gerald
Format: Bog
Sprog:Undetermined
Udgivet: USA Academic Press 1966
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