Enzymes in Food Processing (Hardcover, 2nd ed. 1995)

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

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	March 1996
First published:	1995
Authors:	Gregory A. Tucker • L.F.J. Woods
Dimensions:	235 x 155 x 21mm (L x W x T)
Format:	Hardcover
Pages:	319
Edition:	2nd ed. 1995
ISBN-13:	978-0-7514-0249-0
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Enzymology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-7514-0249-4
Barcode:	9780751402490

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