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Enzyme Technology Food Processing (17 results)
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Enzyme Technology in Food Processing
Published by Oxford Book Company
ISBN 10: 9350305151 ISBN 13: 9789350305157
Condition: New. pp. Viii + 272.
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Enzyme Technology in Food Processing
Published by Oxford Book Company
ISBN 10: 9350305151 ISBN 13: 9789350305157
Condition: New. pp. Viii + 272.
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Enzyme Technology in Food Processing
Published by Oxford Book Company
ISBN 10: 9350305151 ISBN 13: 9789350305157
Condition: New. pp. Viii + 272.
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Condition: New. 1st edition NO-PA16APR2015-KAP.
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Value-addition in Food Products and Processing Through Enzyme Technology
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 181.88
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Value-Addition in Food Products and Processing Through Enzyme Technology
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 181.89
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: As New. Unread book in perfect condition.
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Value-addition in Food Products and Processing Through Enzyme Technology
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 204.19
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Value-Addition in Food Products and Processing Through Enzyme Technology
Language: English
Published by Elsevier Science and Technology, GB, 2021
ISBN 10: 0323899293 ISBN 13: 9780323899291
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
£ 235.98
Free Shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
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Value-Addition in Food Products and Processing Through Enzyme Technology
Language: English
Published by Elsevier Science & Technology, 2021
ISBN 10: 0323899293 ISBN 13: 9780323899291
Condition: New. Inhaltsverzeichnisrnrn1. Enzyme technology for production of food ingredients and functional foods 2. Enzymes in probiotics and genetically modified foods 3. Extremozymes in food production and processing 4. Enzymes technology in the producti.
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Value-Addition in Food Products and Processing Through Enzyme Technology
Language: English
Published by Elsevier Science and Technology, GB, 2021
ISBN 10: 0323899293 ISBN 13: 9780323899291
£ 217.66
£ 65 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
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Value-Addition in Food Products and Processing Through Enzyme Technology
Language: English
Published by Elsevier Science & Technology Dez 2021, 2021
ISBN 10: 0323899293 ISBN 13: 9780323899291
Taschenbuch. Condition: Neu. Neuware - Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.
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Condition: new. Questo è un articolo print on demand.
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Paperback. Condition: Brand New. 320 pages. 9.25x7.50x1.09 inches. In Stock. This item is printed on demand.
