Protein Quality and the Effects of Processing
Series: Food Science and Technology
Publisher: CRC
Published: December 19, 1988
Language: eng
Format: Hardcover
Number of pages: 416
ISBN-13: 9780824779849
Subjects: Food & beverage technology; Science/Mathematics; Food Research; Proteins; Technology; Technology & Industrial Arts; Food Science; Technology / Food Industry & Science; Food; Food industry and trade; Protein content
First sentence: Food processing, which includes the many steps a food goes through between the producer and the ultimate consumer, can modify proteins which can change the functionality, nutritional quality, or safety of the food.