by
Potter, Norman N.
Call Number
664 POT
Publication Date
2013 1998
Format:
Regular print
Relevance:
0.0460
View Other Search Results
by
Whitehurst, Robert J.
Call Number
664.024
Publication Date
2009
Summary
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. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in
Format:
Electronic Resources
Relevance:
0.0388
View Other Search Results
Limit Search Results
Narrowed by: