Portada

PRINCIPLES OF ENZYMOLOGY FOR THE FOOD SCIENCES IBD

CRC PRESS
11 / 1993
9780824791483
Inglés

Sinopse

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.

PVP
462,27