Enzymatic Browning and Its Prevention

Out of Stock. Usually despatches within 2 weeks.

Description

Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.

Product Details

Price
£69.00
Publisher
American Chemical Society
Publish Date
Language
English
Type
Hardback
EAN/UPC
9780841232495
BIC Categories:

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