Modification of proteins : food, nutritional, and pharmacological aspects : based on a symposium /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Division of Biological Chemistry
Other Authors:	Feeney, Robert Earl, Whitaker, John R.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, D.C. : The Society, 1982.
Series:	Advances in chemistry series ; 198.
Subjects:	Proteins > Congresses. Food handling. Proteolysis. Proteins > chemistry Enzymes > chemistry Food Handling Proteins > metabolism Nutritive Value Milk Proteins > chemistry Proteolysis Amino Acids > chemistry Functional Food Lysine > chemistry Nucleic Acids > chemistry Yeasts > chemistry Surface-Active Agents > chemistry Leucine > chemistry Esters > chemistry Papain > chemistry Peptide Hydrolases > chemistry Fish Proteins > chemistry Citrus aurantiifolia > chemistry Zea mays > chemistry Indicators and Reagents > chemistry Proteins > pharmacology Serum Albumin, Human > chemistry Peptide Hydrolases > therapeutic use Protease Inhibitors > therapeutic use Peptides > chemistry Protéines > Congrès. Aliments > Manipulation. Valeur nutritive. Protéolyse. SCIENCE > Chemistry > General. Proteins Modifikation > Biochemie Proteine Proteines > Congres. Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
Online Access:	Connect to the full text of this electronic book

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