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| View Larger Image | Enzymatic Browning and Its Prevention (Acs Symposium Series)
by Chang Y. Lee, John R. Whitaker
| | List Price: | $59.95 |  | | Available: | Usually ships in 24 hours | | | | | Sales Rank: | 3176193 | | Studio: | An American Chemical Society Publication | | | Binding: | Hardcover | | Number Of Pages: | 352 | | Publication Date: | May 05, 1995 | | Publisher: | An American Chemical Society Publication |
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EDITORIAL REVIEWS |
Product Description
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. |
CUSTOMER REVIEWS (Average Customer Rating: 4.0 based on 1 review)
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Great for specifically enzymatic browning 
I think this book will be helpful for those who are only looking to control enzymatic reactions and also sulphiting alternatives. It is very specific in terms of knowledge.
June 05, 2008 | |
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