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Food Related Enzymes
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Editor(s):
John R. Whitaker
Publication date
(Print):
October 1974
Publisher:
AMERICAN CHEMICAL SOCIETY
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Author and book information
Book
ISBN (Print):
0-8412-0209-5
ISBN (Electronic):
0-8412-2317-3
Publication date (Print):
October 1974
DOI:
10.1021/ba-1974-0136
SO-VID:
91db9bb9-eaeb-42ce-bb85-405af93c93f1
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Book chapters
pp. 1
Enzymes in Foods—for Better or Worse
pp. 31
Analytical Applications of Enzymes
pp. 79
Cellulases
pp. 101
Pectic Enzymes
pp. 146
Structure, Function, and Evolution of Acid Proteases
pp. 186
Serine Proteases
pp. 202
The Sulfhydryl Proteases
pp. 220
Metal-Containing Exopeptidases
pp. 241
Flavor Enzymes
pp. 267
Structure and Mechanism of Copper Oxidases
pp. 305
Flavoprotein Oxidases
pp. 324
Lipoxygenases
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