Description - Principles of Enzymology for the Food Sciences by John R. Whitaker
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.
Buy Principles of Enzymology for the Food Sciences by John R. Whitaker from Australia's Online Independent Bookstore, BooksDirect.
A Preview for this title is currently not available.
Available to order, ships in 7-10 business days
