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Principles of Enzymology for the Food Sciences

Principles of Enzymology for the Food Sciences

by Whitaker, John R
No customer reviews yet ISBN 9780824791483

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.

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Pub dateNov 30, 1993
ISBN-100824791487
ISBN-139780824791483
LanguageEnglish
Last updated 2026-09-12 17:28
$416.10
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