Food Proteins: Properties and Characterization (Hardback)
  • Food Proteins: Properties and Characterization (Hardback)
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Food Proteins: Properties and Characterization (Hardback)

(editor), (editor)
£314.00
Hardback 560 Pages / Published: 13/02/1996
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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.

Publisher: John Wiley & Sons Inc
ISBN: 9780471186144
Number of pages: 560
Weight: 960 g
Dimensions: 235 x 164 x 38 mm

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