Der Artikel ist weiterhin als ^^OTHERCONDITION^^ verfügbar.
Autor: Robert J. Whitehurst
ISBN-13: 9781405183666
Einband: Buch
Seiten: 384
Gewicht: 978 g
Format: 252x180x25 mm
Sprache: Englisch
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 second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods.
Autor: Robert J. Whitehurst
ISBN-13:: 9781405183666
ISBN: 1405183667
Verlag: Wiley & Sons
Gewicht: 978g
Seiten: 384
Sprache: Englisch
Auflage 2. Aufl.
Sonstiges: Buch, 252x180x25 mm