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Food Proteins: Properties and Characterization S Nakai
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Food Proteins: Properties and Characterization
S Nakai
This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins.
560 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 17 de diciembre de 1996 |
| ISBN13 | 9780471186144 |
| Editores | John Wiley & Sons Inc |
| Páginas | 560 |
| Dimensiones | 161 × 236 × 42 mm · 1,03 kg |
| Editor | Modler, H. Wayne (Agriculture Canada, Food Research Center, Ottawa, Ontario, Canada) |
| Editor | Nakai, Shuryo (University of British Columbia, Vancouver, Canada) |
