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Thread: Enzymes in Food Technology, 1st. & 2nd. Editions.

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    Thumbs up Enzymes in Food Technology, 1st. & 2nd. Editions.

    Enzymes in Food Technology, 1st. & 2nd. Editions.
    by Robert Whithurst



    Pages: 384
    Publisher: --
    Edition: 1st. & 2nd., 2002 & 2009
    Language: English
    ISBN: 978-0849397820 & 978-1405183666

    Description

    The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods.

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