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Principles of Enzymology for the Food Sciences

Bag om Principles of Enzymology for the Food Sciences

Explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. This title provides methods for protein determination and purification; examines the concept of hysteresis; and, furnishes information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780824791483
  • Indbinding:
  • Hardback
  • Sideantal:
  • 648
  • Udgivet:
  • 30. november 1993
  • Udgave:
  • 2
  • Størrelse:
  • 156x234x34 mm.
  • Vægt:
  • 1043 g.
  • BLACK NOVEMBER
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Leveringstid: 8-11 hverdage
Forventet levering: 26. november 2024

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Explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. This title provides methods for protein determination and purification; examines the concept of hysteresis; and, furnishes information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

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