Applied food protein chemistry /

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of p...

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Bibliographic Details

Main Author:	Ustunol, Zeynep, 1960-
Format:	eBook
Language:	English
Published:	Chichester, West Sussex : John Wiley & Sons, Inc., 2015.
Subjects:	Proteins in human nutrition. Food > Protein content. Food > Analysis.
Online Access:	Connect to the full text of this electronic book