Book (28 Feb 1991)
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Intended for food technologists and as a reference work for those in government and industrially-sponsored food research institutes and associations, as well as universities and colleges, this work provides coverage of the practical applications of enzymes in food processing. A description of the principles of enzyme actions and a review of established and new applications across the industry are followed by a survey of the technologies of specific industries.
| ISBN: | 9780216929777 |
| Publisher: | Blackie |
| Imprint: | Blackie |
| Pub date: | 28 Feb 1991 |
| DEWEY: | 664.06 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 288 |
| Weight: | 720g |
| Height: | 229mm |
| Width: | 152mm |
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