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Improving and tailoring enzymes for food quality and functionality /

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This t...

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Dades bibliogràfiques
Altres autors:	Yada, R. Y. (Rickey Yoshio), 1954- (Editor), Dee, Derek R. (Editor)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	Cambridge, MA : Woodhead Publishing, 2024.
Edició:	Second edition.
Col·lecció:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Matèries:	Food > Biotechnology. Enzymes > Biotechnology. Plant biotechnology. Agricultural processing. Sustainable agriculture. Aliments > Biotechnologie. Enzymes > Biotechnologie. Plantes > Biotechnologie. Produits agricoles > Traitement. Agriculture durable. sustainable agriculture (discipline) Agricultural processing Enzymes > Biotechnology Food > Biotechnology Plant biotechnology Sustainable agriculture
Accés en línia:	ScienceDirect
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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