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|a 0125136307 (acid-free paper)
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|2 22
|a 664/.024
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|a Enzymes in food processing /
|c edited by Tilak Nagodawithana, Gerald Reed.
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| 250 |
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|a 3rd ed.
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| 260 |
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|a San Diego :
|b Academic Press,
|c c1993.
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| 300 |
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|a xxiv, 480 p. :
|b ill. ;
|c 25 cm.
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| 440 |
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|a Food science and technology
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
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|a General Characteristics of Enzymes - -Environmental Effects in Enzyme Activity - - Modern Methods of Enzyme Expression and Design - - Immobilized Enzymes - - Carbohydrases - - Proteases - - Lipases - - Oxidoreductoses - -Application of Oxidoreductases - -Milling and Baking - - Starches, Sugars, And Syrup - - Dairy Products - - - Pectic Enzymes in Fruit and Vegetable Juice Manufacture - - Enzymes Associated with Savory Flavor Enhancement - - Wine - - Enzymes in brewing - - Fish Processing.
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| 650 |
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|a Food industry and trade
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| 650 |
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|a Enzymes
|x Industrial applications
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| 700 |
1 |
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|a Nagodawithana, Tilak W.
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| 700 |
1 |
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|a Reed, Gerald,
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| 952 |
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|a GrTHDAPL
|b 5903bb4c6c5ad119ff91b234
|c 952a
|d 9528
|e 660.634 Enz
|t 1
|x m
|z Books
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