Enzymes in Food Technology

Lieferzeit: Lieferbar innerhalb 14 Tagen

235,39 

Improvements and Innovations

ISBN: 9811319324
ISBN 13: 9789811319327
Herausgeber: Mohammed Kuddus
Verlag: Springer Verlag GmbH
Umfang: xi, 419 S., 24 s/w Illustr., 30 farbige Illustr., 419 p. 54 illus., 30 illus. in color.
Erscheinungsdatum: 27.11.2018
Auflage: 1/2018
Produktform: Gebunden/Hardback
Einband: Gebunden
Artikelnummer: 5307599 Kategorie:

Beschreibung

Autorenporträt

Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, India. After completing doctoral degree, he served at Integral University, Lucknow, India and at present working as a Professor and Chairman of Biochemistry department at University of Hail, Saudi Arabia. Prof. Kudduss main research area includes enzyme technology, protein biochemistry and microbial biotechnology. He has more than 15 years of research and teaching experience, and published more than 55 research articles in reputed international journals along with 15 book chapters. He has been serving as an Editor/Editorial Board Member and Reviewer for more than 40 international peer reviewed journals. He has also been awarded Young Scientist Projects from Department of Science and Technology, India and International Foundation for Science, Sweden.

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E-Mail: juergen.hartmann@springer.com

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