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Handbook of Food Enzymology (Food Science and Technology) by John R. Whitaker [Repost]
![Handbook of Food Enzymology (Food Science and Technology) by John R. Whitaker [Repost]](https://pixhost.icu/avaxhome/92/0c/002a0c92.jpeg)
Handbook of Food Enzymology (Food Science and Technology) by John R. Whitaker
English | Dec 5, 2002 | ISBN: 0824706862 | 1052 Pages | PDF | 14 MB
English | Dec 5, 2002 | ISBN: 0824706862 | 1052 Pages | PDF | 14 MB
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.