Principles of Enzymology for the Food Sciences e-bog
2190,77 DKK
(inkl. moms 2738,46 DKK)
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.
E-bog
2190,77 DKK
Forlag
Routledge
Udgivet
19 december 2018
Længde
648 sider
Genrer
PSBZ
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781351421881
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.