Enzymes in Food Processing and Products:1972
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Authors
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Usha Chandrasekhar
Abstract
The effectiveness of naturally occurring enzymes in food has been known for many years and these enzymes have been utilized in the production of various alcoholic beverages, cheese, bread and specially processed meat. The extraction, purification and use of enzymes as aids in food manufacture is of relatively recent origin.Downloads
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Published
1974-09-01
How to Cite
Chandrasekhar, U. (1974). Enzymes in Food Processing and Products:1972. The Indian Journal of Nutrition and Dietetics, 11(5), 307–308. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10141
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Section
Book Review
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