Principles of Enzymology for the Food Sciences Hardback
by John R. Whitaker
Part of the Food Science and Technology series
Hardback
- Information
Description
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.
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:648 pages
- Publisher:Taylor & Francis Inc
- Publication Date:30/11/1993
- Category:
- ISBN:9780824791483
Other Formats
- EPUB from £207.00
- PDF from £207.00
Save 16%
£230.00
£191.62
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:648 pages
- Publisher:Taylor & Francis Inc
- Publication Date:30/11/1993
- Category:
- ISBN:9780824791483