Food Protein Analysis

Quantitative Effects On Processing

Inbunden, Engelska, 2002

4 253 kr

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Beskrivning

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Produktinformation

Utgivningsdatum:2002-05-24
Mått:156 x 234 x 30 mm
Vikt:861 g
Format:Inbunden
Språk:Engelska
Antal sidor:488
Förlag:Taylor & Francis Inc
ISBN:9780824706845

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England.

Innehållsförteckning

Preface, Part 1: Fundamental Techniques, Part 2: Copper Binding Methods, Part 3: Dye Binding Methods, Part 4: Immunological Methods for Protein Speciation, Part 5: Protein Nutrient Value, Index