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芮昕

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:Professor
Alma Mater:麦吉尔大学

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Published Books Home >> Scientific Research >> Published Books

Food Biochemistry and Food Processing II Chapter 9: Enzymes in Food Processing

Release time:2023-12-02Hits:

Faculty/School:

食品科技学院
Faculty/School:

食品科技学院
Publisher:

Wiley-Blackwell
Publisher:

Wiley-Blackwell
Type of Works:

Compile
Type of Works:

Compile
ISBN No.:

978-0-8138-0874-1
ISBN No.:

978-0-8138-0874-1
Translated or Not:

no
Translated or Not:

no
Number of Words:

55
Number of Words:

55
Date of Publication:

2012-06-01
Date of Publication:

2012-06-01
Co-author:

Simpson, B. K.(外),芮昕,Klomkao, S.(外)
Co-author:

Simpson, B. K.(外),芮昕,Klomkao, S.(外)

Pre One:Dry Beans and Pulses – Production, Processing and Nutrition

Next One:Green Technologies in Food Production and Processing Chapter13: Enzyme-assisted food processing