Food protein analysis : quantitative effects on processing / R.K. Owusu-Apenten.

By:

Owusu-Apenten, R. K

Material type: Text

TextLanguage: Spanish Series: Food science and technology ; 118 | Food science and technology, 118Publication details: New York : Marcel Dekker, c2002.Description: xi, 463 p. : fig. ; 24 cmISBN:

0824706846
9780824706845

Subject(s):

DDC classification:

LOC classification:

TP 453 O97f 2002

Contents:

pt. 1. Fundamental techniques -- pt. 2. Copper binding methods -- pt. 3. Dye binding methods -- pt. 4. Immunological methods for protein speciation -- pt. 5. Protein nutrient value.

Summary: Suitable for planning, performing, and interpreting food protein analyses, as it relates to the effect of food processing on protein investigation results, this title describes basic research principles, practices, and anticipated outcomes in various illustrated protein assays.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Libro	Biblioteca Juan Bosch	Biblioteca Juan Bosch	Humanidades	Humanidades (4to. Piso)	TP 453 O97f 2002 (Browse shelf(Opens below))	1	Available		00000069364

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Bibliografía e índice.

pt. 1. Fundamental techniques --
pt. 2. Copper binding methods --
pt. 3. Dye binding methods --
pt. 4. Immunological methods for protein speciation --
pt. 5. Protein nutrient value.

Suitable for planning, performing, and interpreting food protein analyses, as it relates to the effect of food processing on protein investigation results, this title describes basic research principles, practices, and anticipated outcomes in various illustrated protein assays.

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