Enzymes in food processing / With a contribution by Leland A. Underkofler.
By: Reed, Gerald.
Contributor(s): Underkofler, Leland A.Material type: BookSeries: Food science and technology; a series of monographs v.3. Publisher: New York : Academic Press, 1966Description: xi, 483 p. : ill. ; 24 cm.Call number: 664.06 REE Subject(s): Enzymes | Food preservativesOnline resources: Click here to access online
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|Books||BSTI Textbook (FL2)||664.06 REE (Browse shelf)||1||Available||1000008975|
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|664.06 NATu 2nd ed. Natural food colorants /||664.06 NRC 3rd ed. Ref. Food chemicals codex /||664.06 PRE 2nd ed. Prebiotics and probiotics /||664.06 REE Enzymes in food processing /||664.06 REE 2nd ed. Enzymes in food processing /||664.06 SWE Sweetness and sweeteners : an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading, on 20th and 21st April, 1971 /||664.06 SYM Symposium : Phosphates in Food Processing, University of Guelph, Ontario, Canada, 1970 /|
Bibliography : p.415-463