Enzymes in Food Processing
By: edited by G. A. Tucker, L. F. J. Woods
Contributors: Woods, L. F. J.
Edition: Second edition.
Publisher: Springer US
Published: 1995
Place of publication: Boston, MA
Language: eng
Format: [electronic resource] /
Number of pages: 319
ISBN-13: 9781461358978; 9781461521471
Subjects: Chemistry; Food science
Description: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
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