Encyclopedia of food enzymology

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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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Detaylı Bibliyografya
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	New York, NY Marcel Kekker 2003
Konular:	Food Enzymology
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Benzer Materyaller

Introduction : Radical enzymology /
Yazar:: Banerjee, Ruma.

Enzymes
Baskı/Yayın Bilgisi: (1998)

Handbook of food enzymology
Baskı/Yayın Bilgisi: (2003)

Activation of Viruses by Host Proteases
Yazar:: Böttcher-Friebertshäuser, Eva, ve diğerleri
Baskı/Yayın Bilgisi: (2020)

Bioresources and Bioprocess in Biotechnology. 1st ed. 2017
Yazar:: Sugathan, Shiburaj, ve diğerleri
Baskı/Yayın Bilgisi: (2020)

Zinc Enzyme Inhibitors. 1st ed. 2017
Yazar:: Supuran, Claudiu T., ve diğerleri
Baskı/Yayın Bilgisi: (2020)

Encyclopedia of food and culture /
Baskı/Yayın Bilgisi: (2003)

Encyclopedia of food and culture /
Baskı/Yayın Bilgisi: (2003)

Encyclopedia of food and culture /
Baskı/Yayın Bilgisi: (2003)

Principles of enzymology for the food sciences
Yazar:: Whitaker, John R.
Baskı/Yayın Bilgisi: (1994)

Bioresources and Bioprocess in Biotechnology. 1st ed. 2017
Yazar:: Abdulhameed, Sabu, ve diğerleri
Baskı/Yayın Bilgisi: (2020)

Biocatalysis
Yazar:: Husain, Qayyum, ve diğerleri
Baskı/Yayın Bilgisi: (2020)

Encyclopedia of food microbiology
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of food microbiology
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of food microbiology
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of food science and technology :
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of food science and technology :
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of food science and technology :
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of food science and technology :
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of agricultural, food, and biological engineering
Baskı/Yayın Bilgisi: (2003)

Encyclopedia of food microbiology (Volume 1)
Yazar:: Batt, Carl A.
Baskı/Yayın Bilgisi: (2015)

Encyclopedia of food mycotoxins /
Yazar:: Weidenborner, Martin, 1959-
Baskı/Yayın Bilgisi: (2001)

Encyclopedia of Food science and technology
Yazar:: FREDERICK J FRANCIS
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of Food science and technology
Yazar:: FREDERICK J FRANCIS,FREDERICK J FRANCIS
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of Food science and technology
Yazar:: FREDERICK J FRANCIS
Baskı/Yayın Bilgisi: (2000)

Encyclopedia of Food science and technology
Yazar:: FREDERICK J FRANCIS
Baskı/Yayın Bilgisi: (2000)

An Aspergillus niger esterase (ferulic acid esterase III) and a recombinant Pseudomonas fluorescens subsp. cellulosa esterase (Xy1D) release a 5-5' ferulic dehydrodimer (diferulic acid) from barley and wheat cell walls /

On enzymatic activity in organic solvents as a function of enzyme history /
Yazar:: Ke, Tao.

Measurement of autolysis in submerged batch cultures of Penicillium chrysogenum /

ENZYMES: Catalysis, Kinetics and Mechanisms. 1st ed.
Yazar:: Punekar, N.S.
Baskı/Yayın Bilgisi: (2020)

Food biotechnology
Baskı/Yayın Bilgisi: (2006)

Food chemistry
Yazar:: Belitz, H.D
Baskı/Yayın Bilgisi: (2009)

Industrial enzymology
Baskı/Yayın Bilgisi: (1996)

Fundamentals of enzymology
Yazar:: Price, Nicholas C.
Baskı/Yayın Bilgisi: (1999)

Methods in enzymology.
Baskı/Yayın Bilgisi: (2002)

Advances in food biochemistry
Baskı/Yayın Bilgisi: (2010)

Fennema''s food chemistry
Baskı/Yayın Bilgisi: (2017)

Encyclopedia of foods: A guide to healthy nutrition
Baskı/Yayın Bilgisi: (2012)

Food microbiology
Yazar:: Frazier, W. C
Baskı/Yayın Bilgisi: (1988)

Microorganisms and Fermentation of Traditional Foods
Baskı/Yayın Bilgisi: (2015)