000			01613cam a2200397Ia 4500
999			_c105831 _d105831
003			BJBSDDR
005			20230411085659.0
007			ta
008			030512s2002 nyu b 000 0 eng d
020			_a0824706846
020			_a9780824706845
035			_a(OCoLC)ocm52220187
035			_a(OCoLC)52220187
040			_aDQ$ _bspa _cDQ$
041			_aspa
049			_aGRAL
050	0	0	_aTP 453 _bO97f 2002
082	0	0	_a664
100	1		_aOwusu-Apenten, R. K.
245	1	0	_aFood protein analysis : _bquantitative effects on processing / _cR.K. Owusu-Apenten.
260			_aNew York : _bMarcel Dekker, _cc2002.
300			_axi, 463 p. : _bfig. ; _c24 cm.
440		0	_aFood science and technology ; _v118
504			_aBibliografía e índice.
505			_apt. 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.
520			_a 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.
650		0	_aProteins _xAnalysis.
650		0	_aFood industry and trade.
650	1	2	_aDietary Proteins _xanalysis.
650	1	2	_aDietary Proteins _xmetabolism.
650	2	2	_aFood Analysis _xmethods.
650		4	_aProteínas _xAnálisis. _96153
650		4	_aIndustria alimenticia _96154
830		0	_aFood science and technology, 118.
942			_2lcc _cBK