Enzymes in food processing  edited by Gerald Reed. 

 - 2nd ed. 
 - New York  Academic Press  1975 
 - xvi, 573p., 22cm 
 - (Food science and technology: a series of monography). .
<br/><br/><label>ISBN: </label>125848528 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Organic compounds Proteins.
<br/><br/><label>Dewey Class. No.: </label>664.06  / R29E