Enzymology Principles for Food Science - Baking & Brewing
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DESCRIPTION
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
REVIEWS
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4.5
This book was listed for a ridiculously low price, so I couldn't pass it up. It came in a timely manner and without shipping damage. It was a little more worn than I had anticipated, but when you get a book for a fraction of the new price, you can't complain too much. It still has it's covers and all the pages are present and accounted for.
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