Enzymatic Browning and Its Prevention by Chang Y. Lee

Page Updated:
Book Views: 9

Author
Chang Y. Lee
Publisher
American Chemical Society
Date of release
Pages
352
ISBN
9780841232495
Binding
Hardcover
Illustrations
Format
PDF, EPUB, MOBI, TXT, DOC
Rating
3
60

Advertising

Get eBOOK
Enzymatic Browning and Its Prevention

Find and Download Book

Click one of share button to proceed download:
Choose server for download:
Download
Get It!
File size:9 mb
Estimated time:1 min
If not downloading or you getting an error:
  • Try another server.
  • Try to reload page — press F5 on keyboard.
  • Clear browser cache.
  • Clear browser cookies.
  • Try other browser.
  • If you still getting an error — please contact us and we will fix this error ASAP.
Sorry for inconvenience!
For authors or copyright holders
Amazon Affiliate

Go to Removal form

Leave a comment

Book review

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.


Readers reviews