Principles of Enzymology for the Food Sciences - Hardcover
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Availability:In StockContributor:John R. WhitakerSeries:Food Science and TechnologyPublish date:11/30/1993Pages:648
Languages:EnglishPublisher:CRC PressISBN-13:9780824791483ISBN-10:0824791487UPC:9780824791483Book Category:Medical, Science, Technology & EngineeringBook Subcategory:Biochemistry, Chemistry, Food ScienceBook Topic:Chemistry & BiotechnologySize:9.20 x 6.04 x 1.36 inchesWeight:1.171Product ID:SCD4GCGYNR
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.
Languages:EnglishPublisher:CRC PressISBN-13:9780824791483ISBN-10:0824791487UPC:9780824791483Book Category:Medical, Science, Technology & EngineeringBook Subcategory:Biochemistry, Chemistry, Food ScienceBook Topic:Chemistry & BiotechnologySize:9.20 x 6.04 x 1.36 inchesWeight:1.171Product ID:SCD4GCGYNR
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