Enzymes in Food Processing

Tucker, Gregory A.; Woods, L.F.J.

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

Details

Published by: Springer

Publication Date: 1996-03-31

Format: Hardcover

ISBN-10: 9780751402490

ISBN-13: 9780751402490

DOI: 10.1007/978-1-4615-2147-1

Dimensions: 235cm x155cm

Pages: 319