Handbook of food enzymology
Éditeur :
Taylor & Francis Inc
ISBN :
9780824706869
Date de publication :
5 déc. 2002
Dimensions :
28,0 x 21,0 cm
Poids :
2250 g
Langue :
Anglais
Pays d'origine :
USA
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture shelf-life, nutritional value and process tolerance of foods and food products.