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Principles of Enzymology for the Food Sciences by John R. Whitaker
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Principles of Enzymology for the Food Sciences by John R. Whitaker

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9780824791483
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9780824791483
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Description

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.

Book Information
ISBN 9780824791483
Author John R. Whitaker
Format Hardback
Page Count 648
Imprint CRC Press Inc
Publisher Taylor & Francis Inc
Weight(grams) 1043g

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