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Enzymes in Food Processing

Produktform: E-Buch Text Elektronisches Buch in proprietärem

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 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. weiterlesen

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-1-4615-2147-1 / 978-1461521471 / 9781461521471

Verlag: Springer US

Erscheinungsdatum: 06.12.2012

Seiten: 319

Auflage: 2

Autor(en): Gregory A. Tucker, L.F.J. Woods

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