Value-Addition in Food Products and Processing Through Enzyme Technology
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multip…
Mehr
CHF 225.75
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Aguilar, Cristobal Noe (Hrsg.)
- ISBN: 978-0-323-90376-9
- EAN: 9780323903769
- Produktnummer: 38051774
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2021
- Seitenangabe: 538 S.
- Plattform: EPUB
9 weitere Werke von Mohammed (Hrsg.) Kuddus:
Bewertungen
Anmelden