Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov
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语言 英语 ● 格式 PDF ● 网页 1128 ● ISBN 9780203910450 ● 编辑 Alphons G. J. Voragen & John R. Whitaker ● 出版者 CRC Press ● 发布时间 2002 ● 下载 3 时 ● 货币 EUR ● ID 7213667 ● 复制保护 Adobe DRM
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