Specification for the Identity and Purity of some Enzymes and Certain other Substances
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Authors
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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.Downloads
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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://www.informaticsjournals.com/index.php/ijnd/article/view/10764
Issue
Section
Book Review
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