Value-Addition in Food Products and Processing Through Enzyme Technology - - Books - Elsevier Science & Technology - 9780323899291 - December 6, 2021
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Value-Addition in Food Products and Processing Through Enzyme Technology

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Value-Addition in Food Products and Processing Through Enzyme Technology

320 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released December 6, 2021
ISBN13 9780323899291
Publishers Elsevier Science & Technology
Pages 538
Dimensions 1.23 kg
Editor Aguilar, Cristobal Noe (Professor, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Mexico<br>Director of Research and Postgraduate Studies, Autonomous University of Coahuila, Mexico)
Editor Kuddus, Mohammed (Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia)