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Enzymes and Food Processing G. G. Birch Softcover reprint of the original 1st ed. 1981 edition
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Enzymes and Food Processing
G. G. Birch
SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry.
308 pages, 24 black & white illustrations, biography
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