Handbook of Food Enzymology

食品酶学手册

食品科学技术基础学科

原   价:
5133.00
售   价:
4106.00
优惠
平台大促 低至8折优惠
发货周期:预计5-7周发货
出  版 社
出版时间
2002年12月05日
装      帧
精装
ISBN
9780824706869
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页      码
1128
开      本
28.2 x 21.8 x 5.6 cm
语      种
英文
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图书简介
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book covers general aspects of enzymology and the biotechnological strategies for enzyme discovery and development. It describes prototypic enzymes of the six chemical types of reactions catalyzed by enzymes, addressing what the enzymes do, their importance to feed and food production, their chemical and biological properties, and measurement of their activity.
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