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Enzymes in Food Processing

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Enzymes in Food Processing

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

General

ISBN

9780751402490

Fiction/Non-Fiction

Non-Fiction

Publisher

Blackie Academic & Professional

Pages

336

List Price

$279.00

Publication Date

11/01/1995

Release Status

In Print

Format

Hardcover

Language

English

Measurements

Height: 9.75 Inches (US)
Width: 6.5 Inches (US)
Thickness: 1 Inches (US)
Unit Weight: 1.75 Pounds (US)

Editor

Tucker, G. A.
Woods, L. F. J.

Edition Number

See More Like This

Alibris

, Blackie Academic & Professional, English, food processer, microsoft office professional academic academic, enzyme, technology, microsoft office professional academic 2010, academic msdn

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