New protein foods. Volume 2, Technology, Part B /
New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients. The book discusses new approaches to marketing fish; new approaches to marketing milk product...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
New York :
Academic Press,
1976.
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| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients. The book discusses new approaches to marketing fish; new approaches to marketing milk products; and extrusion cooking. The text also describes the development of the particular knowledge in nutrition and food science and technology that allowed the first chemically defined, almost complete, synthetic foods to be produced. The role of flavor in new protein technologies; mass and institution. |
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| Physical Description: | 1 online resource (xvii, 324 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781483215952 1483215954 |