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

By: Material type: TextTextLanguage: 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:
  • 664
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 Barcode
Libro Libro Biblioteca Juan Bosch Biblioteca Juan Bosch Humanidades Humanidades (4to. Piso) TP 453 O97f 2002 (Browse shelf(Opens below)) 1 Available 00000069364

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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