Principles of Enzymology for the Food Sciences (2) (Food Science And Technology Ser. #61)

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Synopsis
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.
Copyright:
1993

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781351421874
Related ISBNs:
9780203742136, 9780824791483, 9780824791483
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
Marcel Dekker, Inc
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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