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Description - Principles of Enzymology for the Food Sciences by John R. Whitaker

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.

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Book Details

ISBN: 9780824791483
ISBN-10: 0824791487
Format: Hardback
(234mm x 156mm x 34mm)
Pages: 648
Imprint: Marcel Dekker Inc
Publisher: Taylor & Francis Inc
Publish Date: 30-Nov-1993
Country of Publication: United States

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