Chemical and Functional Properties of Food Proteins
Contributors: Zdzisaw E. Sikorski (Editor)
Publisher: CRC
Published: June 22, 2001
Language: eng
Format: Hardcover
Number of pages: 415
ISBN-13: 9781566769600
Subjects: Proteins; Agriculture - General; Protein content; Protein Engineering; Technology; Technology & Industrial Arts; Science/Mathematics; Food Content Guides; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science; Food
First sentence: AMONG several aspects of food quality, the nutritional value, safety, functional properties, and sensory attributes are related to the content and characteristics of proteins and other nitrogenous compounds.