Food Protein Analysis: Quantitative Effects On Processing

en Limba Engleză Hardback – 24 mai 2002

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.

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Specificații

ISBN-13: 9780824706845
ISBN-10: 0824706846
Pagini: 488
Dimensiuni: 156 x 234 x 27 mm
Greutate: 0.86 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press

Public țintă

Professional

Cuprins

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

Notă biografică

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.

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Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results

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