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Proteomics for Food Authentication - Food Analysis & Properties Leo M.L. Nollet 1.º edición
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Proteomics for Food Authentication - Food Analysis & Properties
Leo M.L. Nollet
Lately proteomics is being applied to different areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating the processes used, they can provide evidence of the food's labeling claim. This book is an overview of the applications, drawbacks, and advantages, of proteomics for food authentication.
250 pages, 19 Tables, black and white; 39 Illustrations, black and white
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 26 de mayo de 2020 |
| ISBN13 | 9780367205058 |
| Editores | Taylor & Francis Ltd |
| Páginas | 250 |
| Dimensiones | 150 × 220 × 20 mm · 650 g |
| Lengua | Inglés |
| Editor | Nollet, Leo M.L. (University College Ghent) |
| Editor | Otles, Semih (Ege University, Izmir, Turkey) |
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