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Las Enzimas en los alimentos: su importancia en la química y la tecnología de los alimentos

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Bibliographic Details
Main Authors:	Schmidt-Hebbel, Hermann (Author), Pennacchiotti Monti, Irma (Author)
Format:	Book
Language:	Spanish
Published:	Santiago Fundación Chile 1982
Subjects:	PEROXIDASA CATALASA REDUCTASA FOSFATASA POLIFENOLOXIDASA PECTINO-ESTERASA AMILASA CELULASA INVERTASA LACTASA GLUCOSA-OXIDASA LIPASA LIPOXIDASA UREASA TECNOLOGIA DE ALIMENTOS Enzimas ENZIMAS PROTEOLITICAS Industria alimentaria
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