No.

Title

Item Location

Call Number

1.

Palmer, T. 1995. Understanding enzymes.4th edition. Hertfordshire: Prentice Hall

Main Library Red Spot Collection

QP601 . P35 1995

2.

Whitaker, J. R. 1994. Principles of enzymology for the food science. New York : Marcel Dekker

Main Library General Collection

3.

Whitehurst, R. J. & Law, B. A. 2002. Enzymes in food technology. Sheffield : Sheffield Academic Press

Main Library Red Spot Collection

TP456 . E58E58 2002

4.

Aehle, W. 2004. Enzymes in industry : production and applications. Weinheim : Wiley-VCH

EML (Engineering Multimedia Library)

TP248.65 . E59E593 2004

5.

Nitisewojo, P. 1990. Enzimologi makanan. Kota Kinabalu: UMS

N/A

N/A

6.

Tucker, G. A. L. F. & Woods, J. 1995. Enzymes in food processing. London : Blackie Academic and Professional

Main Library General Collection

7.

Whitaker, J. R., Voragen, A. G. J., Wong, W. S. 2003. Handbook of food enzymology. New York : Marcel Dekker

Main Library Reference Collection

TX553 . E6H36 2003

8.

Robert, R. 2007. Novel enzyme technology for food applications. England : Boca Raton

Main Library General Collection

TP456 . E58N684 2007