Principles of Enzymology for the Food Sciences / by John R. Whitaker.

Principles of Enzymology for the Food Sciences /

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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...

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Bibliographic Details
Main Author: Whitaker, John R. (Author)
Corporate Author: Taylor and Francis
Format: Electronic eBook
Language:English
Published: Boca Raton, FL : Routledge, [2018]
Edition:Second edition.
Subjects:
Enzymes.
Enzym.
Enzymologie.
Lebensmittel.
Lebensmittelchemie.
Lebensmitteltechnologie.
Electronic books.
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