Principles of Enzymology for the Food Sciences

Released on by John R. Whitaker
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  • Principles of Enzymology for the Food Sciences Book Detail

  • Author : John R. Whitaker
  • Release Date : 2018-12-19
  • Publisher : Routledge
  • Genre : Technology & Engineering
  • Pages : 648
  • ISBN 13 : 1351421883
  • File Size : 72,72 MB
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Principles of Enzymology for the Food Sciences by John R. Whitaker PDF Summary

Book Description: 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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Handbook of Food Enzymology

Handbook of Food Enzymology

File Size : 86,86 MB
Total View : 8121 Views
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Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical prope