Introduction to Food Enzymology

Author: Peng Zhiying
Publisher:
Publish Date: 2002-01-01
Features: Food Enzymology is an important professional theoretical course in the first-level discipline of Food Science and Engineering. Based on many years of teaching "Food Enzymology" to graduate students, the author has collected a large amount of domestic and international literature, combined with China's national conditions and the development of modern biotechnology, and after years of teaching practice, has compiled "Introduction to Food Enzymology." The book strives for innovation, with novel content, theoretical connection to practice, concise language, clear elaboration, and a bibliography of references at the end of each chapter.