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Book Description Hardcover. Condition: New. Seller Inventory # 6666-ELS-9780125136303
Book Description Hardcover. Condition: Brand New. 3rd sub edition. 480 pages. 9.75x6.75x1.00 inches. In Stock. Seller Inventory # __0125136307
Book Description Condition: new. Questo è un articolo print on demand. Seller Inventory # 006a57a720b3cc00c657defbe9331c0f
Book Description Hardback. Condition: New. New copy - Usually dispatched within 4 working days. Explores extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. This book includes a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods. Seller Inventory # B9780125136303
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9780125136303_lsuk
Book Description Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing. Englisch. Seller Inventory # 9780125136303
Book Description Hardback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9780125136303
Book Description Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing. Seller Inventory # 9780125136303
Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Explores extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. This book includes a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including . Seller Inventory # 594359565