Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981 /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	Cherry, John P., 1941-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, D.C. : American Chemical Society, 1982.
Series:	ACS symposium series ; 206.
Subjects:	Proteins > Deterioration > Congresses. Heat. Proteins > Denaturation. Maillard reaction. Dietary Proteins Plant Proteins > genetics Enzymes > chemistry Proteins > chemistry Lipids > chemistry Seeds > chemistry Phenols > chemistry Food Storage Fungi > chemistry Hot Temperature Dietary Proteins > metabolism Protein Denaturation Cottonseed Oil > chemistry Maillard Reaction Lysinoalanine > chemistry Soybean Proteins > chemistry Kinetics Dietary Proteins > chemistry Emulsions > chemistry Disulfides > chemistry Enzyme Inhibitors > chemistry Nutritive Value Protéines > Détérioration > Congrès. Chaleur. Protéines > Dénaturation. Réaction de Maillard. Valeur nutritive. heat. TECHNOLOGY & ENGINEERING > Food Science. Proteins > Denaturation Maillard reaction Heat Proteins > Deterioration Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
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