Principles of Enzymology for the Food Sciences - Food Science and Technology

Whitaker, John R.

2nd Edition

Hardback (30 Nov 1993)

$331.83

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Publisher's Synopsis

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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Routledge

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Book information

ISBN:	9780824791483
Publisher:	CRC Press
Imprint:	Routledge
Pub date:	30 Nov 1993
Edition:	2nd Edition
DEWEY:	612.0151
DEWEY edition:	20
Language:	English
Number of pages:	648
Weight:	1043g
Height:	234mm
Width:	156mm
Spine width:	34mm