Encyclopedia of food enzymology
This reference presents methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and development.
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| Format: | Knjiga |
|---|---|
| Jezik: | Undetermined |
| Izdano: |
New York, NY
Marcel Kekker
2003
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| Teme: | |
| Oznake: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00697nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_97987 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 176.61 | ||
| 082 | |a 572 | ||
| 082 | |b H236 | ||
| 245 | 0 | |a Encyclopedia of food enzymology | |
| 245 | 0 | |c Edited by John R. Whitaker | |
| 260 | |a New York, NY | ||
| 260 | |b Marcel Kekker | ||
| 260 | |c 2003 | ||
| 520 | |a This reference presents methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and development. | ||
| 650 | |a Food | ||
| 650 | |x Enzymology | ||
| 904 | |i Minh | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||