Food Proteins : Properties and Characterization Hardback
Edited by Shuryo (University of British Columbia, Vancouver, Canada) Nakai, H. Wayne (Agriculture Canada, Food Research Center, Ottawa, Ontario, Canada) Modler
Hardback
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Description
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins.
By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past.
This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
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Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:560 pages
- Publisher:John Wiley & Sons Inc
- Publication Date:13/02/1996
- Category:
- ISBN:9780471186144
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:560 pages
- Publisher:John Wiley & Sons Inc
- Publication Date:13/02/1996
- Category:
- ISBN:9780471186144