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.
€166.59
购买此电子书可免费获赠一本！
语言 英语 ● 格式 PDF ● ISBN 9781461521471 ● 出版者 Springer US ● 发布时间 2012 ● 下载 3 时 ● 货币 EUR ● ID 4722195 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器
来自同一作者的更多电子书 / 编辑
8,804 此类电子书
