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Sources, properties and suitability of new thermostable enzymes in food processing

Józef Synowiecki1, Beata Grzybowska, Anna Zdziebło

  • 1Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, ul. Gabriela Narutowicza 11/12, 80-952, Gdansk, Poland. synowiec@chem.pg.gda.pl

Critical Reviews in Food Science and Nutrition
|March 11, 2006
PubMed

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