Specification for the Identity and Purity of some Enzymes and Certain other Substances

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Authors

  • Janabai Giri

Abstract

This publication deals with the general principles governing the elaboration of specifications for the identity and purity, of some enzymes of animal, plant and microbial origin and of food additives used for flavouring, colouring, emulsifying, stabilising, dispersing and preserving in food processing.

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Published

1973-11-01

How to Cite

Giri, J. (1973). Specification for the Identity and Purity of some Enzymes and Certain other Substances. The Indian Journal of Nutrition and Dietetics, 10(6), 325–325. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10764

Issue

Volume 10, Issue 6, November 1973

Section

Book Review

License

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