Enzymes in Food Processing
Second edition.
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Author
Contributions
- Woods, L. F. J. - Contributor
Publication
1995 - Springer US, Boston, MA, United States
Language
English
Word Count
79,750 words, Guess
Page Count
319 pages
Physical Format
Electronic resource
Identifiers
- Internet Archiveenzymesfoodproce00tuck
- ISBN-101461358973
- ISBN-101461521475
- ISBN-139781461358978
- ISBN-139781461521471
and 4 more
- OCLC Control Number852791449
- Better World Books9781461358978
- Better World Books9781461521471
- Open LibraryOL27036785M
Classifications
- DDC641.3
- DDC664
- LCCTP248.65.F66
and 1 more
- LCCTX341-641
Description
Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Subjects
Topics
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