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About this book
Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
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Table of contents (10 chapters)
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Front Matter
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Back Matter
Editors and Affiliations
Bibliographic Information
Book Title: Enzymes in Food Processing
Editors: G. A. Tucker, L. F. J. Woods
DOI: https://doi.org/10.1007/978-1-4615-2147-1
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Chapman & Hall 1995
Hardcover ISBN: 978-0-7514-0249-0Published: 31 March 1996
Softcover ISBN: 978-1-4613-5897-8Published: 18 September 2012
eBook ISBN: 978-1-4615-2147-1Published: 06 December 2012
Edition Number: 2
Number of Pages: XII, 319
Topics: Food Science