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Food enzymology /
Enzymes: structure and function; indigenous enzymes in milk; microbial enzymes in cheese ripening; microbial enzymes in the spoilage of milk and dairy products; exogenous enzymes in dairy technology; the role of ethylene in fruit ripening and senescence; the significance of endogenous pectic enzymes...
| Call Number: | TX553 E6 F6.6 |
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| Other Authors: | |
| Format: | Book |
| Language: | Español |
| Published: |
London :
Elsevier,
1991.
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| Subjects: |
Table of Contents:
- v.1 (636 p.) v.2 (378 p.)