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.
Buy Principles of Enzymology for the Food Sciences book by John R. Whitaker from Australia's Online Bookstore, Boomerang Books.
(234mm x 156mm x 34mm)
Marcel Dekker Inc
Publisher: Taylor & Francis Inc
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