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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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| Format: | e-Book |
| Language: | English |
| Published: |
Chichester, West Sussex :
John Wiley & Sons, Inc.,
2015.
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| Subjects: | |
| Online Access: | Full-text access View in OPAC |