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

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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
Description
Physical Description:1 online resource (x, 402 pages) : illustrations.
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references and index.
ISBN:9780841223806
0841223807