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.
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