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HomeBooks, Movies and MusicScience & Technology BooksScience BooksImproving and Tailoring Enzymes for Food Quality and Functionality - Ed. 1
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Product details
Improving and Tailoring Enzymes for Food Quality and Functionality is a pivotal academic resource that delves into the intricate applications of enzymes in enhancing food quality and functionality. Authored by Rickey Yada and published by Elsevier in 2015, this comprehensive text offers essential insights for professionals in the food science and technology sectors.
Key Features of the Book
- Author: Rickey Yada
- Publisher: Elsevier
- Edition: 1
- Copyright Year: 2015
- ISBN: 9781782422853
- Category: Science & Technology Books
- Benefits: Enhances understanding of enzyme applications in food quality and functionality.
Why Choose This Book?
This book is an invaluable asset for those looking to deepen their knowledge in the field of food science, focusing on the crucial role of enzymes in food production and quality enhancement.
FAQs
- Q: What is the main focus of this book?
A: The book covers the improvement and tailoring of enzymes for various food applications. - Q: Who is the author?
A: The book is authored by Rickey Yada. - Q: What is the ISBN of this edition?
A: The ISBN is 9781782422853.
Specifications
Key Features
Improving and Tailoring Enzymes for Food Quality and Functionality, Ed. 1 by Rickey Yada - Elsevier Copyright: 2015 ISBN - 9781782422853
Specifications
- SKU: GE810BM090LA5NAFAMZ
- GTIN Barcode: 9781782422853
- Color: original Book
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Improving and Tailoring Enzymes for Food Quality and Functionality - Ed. 1
EGP 4,233.00