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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
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 6 de diciembre de 2021 |
| ISBN13 | 9780323899291 |
| Editores | Elsevier Science & Technology |
| Páginas | 538 |
| Dimensiones | 150 × 220 × 10 mm · 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) |
