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Principles of Enzymology for the Food Sciences

(Bog, Hardback, Engelsk)
Forfatter: John R. (University of California Whitaker
Principles of Enzymology for the Food Sciences
Forlag: Taylor & Francis Inc

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Beskrivelse

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

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Alle detaljer

Forlag Taylor & Francis Inc
Forfatter John R. (University of California Whitaker
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2 ed
Udgivelsesdato 30-11-1993
Første udgivelsesår 1993
Serie Food Science and Technology
Originalsprog United States
Sideantal 648
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 648 pages
Mål 234 x 156
ISBN-13 / EAN-13 9780824791483