Code: 06715332
Principles of Enzymology for the Food Sciences
by John R. Whitaker
Explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. This title provides methods for protein determination and purification; examines the concept of hysteresis; and, ... more
- Language:
English - Binding: Hardback
- Number of pages: 648
Publisher: Taylor & Francis Inc, 1993
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Book synopsis
Explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. This title provides methods for protein determination and purification; examines the concept of hysteresis; and, furnishes information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
Book details
Book category Knihy po anglicky Mathematics & science Biology, life sciences Biochemistry
385.10 €
- Full title: Principles of Enzymology for the Food Sciences
- Author: John R. Whitaker
- Language: English
- Binding: Hardback
- Number of pages: 648
- EAN: 9780824791483
- ISBN: 9780824791483
- ID: 06715332
- Publisher: Taylor & Francis Inc
- Weight: 1043 g
- Dimensions: 234 × 156 × 34 mm
- Date of publishing: 30. November 1993
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