Enzymes in Food Processing and Products:1972

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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.

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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.com/index.php/ijnd/article/view/10141

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