Food Protein Analysis : Quantitative Effects On Processing

Autor:	Richard Owusu-Apenten
Předmět:	TP453.P7
Kategorie:	TECHNOLOGY & ENGINEERING / Food Science / General
Popis:	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.
Databáze:	eBook Index
Externí odkaz:	Zobrazit plný text záznamu