Enzymes in food technology [electronic resource] / edited by Robert J. Whitehurst and Maarten van Oort.

"The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials a...

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Bibliographic Details

Online Access:	Full Text (via Wiley)
Other Authors:	Whitehurst, Robert J., Oort, Maarten van
Format:	Electronic eBook
Language:	English
Published:	West Sussex, U.K. ; Ames, Iowa : Wiley-Blackwell, 2010.
Edition:	2nd ed.
Subjects:	Enzymes > Industrial applications. Food industry and trade.