ENGLISH

Enzymes in Food Processing

By G. A. Tucker (auth.) , G. A. Tucker , L. F. J. Woods (eds.)

Book information

Publisher
Springer US
Year
1995
ISBN
9781461521471, 1461521475
DOI
10.1007/978-1-4615-2147-1
Language
english
Format
PDF
Filesize
34 MB (35790736 bytes)
Edition
2
Pages
319\329
Time added
2013-06-23 18:00:00
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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