Applied food protein chemistry /

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of p...

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Detaylı Bibliyografya
Yazar: Ustunol, Zeynep, 1960-
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Chichester, West Sussex : John Wiley & Sons, Inc., 2015.
Konular:
Proteins in human nutrition.
Food > Protein content.
Food > Analysis.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic books.
Online Erişim:Full-text access

Internet

Full-text access

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