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Nutritional Improvement of Food and Feed Proteins - Advances in Experimental Medicine and Biology Mendel Friedman Softcover reprint of the original 1st ed. 1978 edition
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Nutritional Improvement of Food and Feed Proteins - Advances in Experimental Medicine and Biology
Mendel Friedman
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer.
882 pages, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 25 de febrero de 2012 |
| ISBN13 | 9781468433685 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 882 |
| Dimensiones | 253 × 178 × 49 mm · 1,53 kg |
| Lengua | Inglés |
| Editor | Friedman, Mendel |
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