enzymes in food processing application(Chinese Edition)
by (Ying)G.A.Tucker (Ying)L.F.J.Woods
This Chinese-language edition examines the application of enzymes in food processing. Centered on the relationship between enzymatic activity and food-related production, it provides a focused resource for readers studying food science, biotechnology, or the practical role of enzymes in processing environments.
About This Book
This Chinese edition focuses on the application of enzymes in food processing.
It presents a subject-centered resource for readers interested in how enzymes relate to food production and processing.
The book may serve as background reading for students, educators, and professionals exploring food science and biotechnology.
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