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Principles of Enzymology for the Food Sciences
part of the Food Science and Technology series
- Binding:
- Hardback
- Pages:
- 648
- Published:
- November 29, 1993
- Edition:
- 2
- Dimensions:
- 156x234x34 mm.
- Weight:
- 1043 g.
Delivery:
2-3 weeks
Expected delivery: January 11, 2025
Extended return policy to January 30, 2025
Description of Principles of Enzymology for the Food Sciences
Explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. This title provides methods for protein determination and purification; examines the concept of hysteresis; and, furnishes information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
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