Enzymes in food processing (Food science and technology series) - Hardcover

 
9780125848527: Enzymes in food processing (Food science and technology series)
Hardcover
ISBN 10: 0125848528 ISBN 13: 9780125848527
Publisher: Academic Press Inc, 1975

From the Back Cover

In the past 35 years, the food processing industry has recognized the use of commercial enzymes as an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. This book includes a history of enzmes in food processing, enzyme characterization, a discussion of the various classes of enzymes (including lipases and proteases), commercial enzyme production, and the processing of particular foods (such as meat, vegetables, fruit baked goods, milk products, beer and wine). Unlike earlier editions, the third Edition provides basic information on enzymes and their uses that is not adequately described by current literature.

About the Author

Reed is a professor of history.

"About this title" may belong to another edition of this title.

Publisher
Academic Press Inc
Publication date
1975
Language
English
ISBN 10 
0125848528
ISBN 13 
9780125848527
Binding
Hardcover
Edition number
2
Number of pages
573

Other Popular Editions of the Same Title

9780125136303: Enzymes in Food Processing (Food Science and Technology)

Featured Edition

ISBN 10:  0125136307 ISBN 13:  9780125136303
Publisher: Academic Press, 1993
Hardcover