Principles of Enzymology for the Food Sciences

Principles of Enzymology for the Food Sciences 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. Autor: John R. Whitaker Wydawnictwo: Taylor & Francis Rok wydania: 1993 Okładka: twarda Liczba stron: 648 Wymiary: 23.4 x 15.6 cm Język: angielski ISBN: 9780824791483