- Joined
- Jan 26, 2010
- Messages
- 6,240
- Reaction score
- 3,089
- Points
- 113
Enzymes in Food Technology, 1st. & 2nd. Editions.
by Robert Whithurst
Pages: 384
Publisher: --
Edition: 1st. & 2nd., 2002 & 2009
Language: English
ISBN: 978-0849397820 & 978-1405183666
Description
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 and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods.
Enjoy! :up:
by Robert Whithurst
Pages: 384
Publisher: --
Edition: 1st. & 2nd., 2002 & 2009
Language: English
ISBN: 978-0849397820 & 978-1405183666
Description
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 and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods.
Enjoy! :up:
Last edited: