| Description |
1 online resource (xi, 463 pages) : illustrations |
| Series |
Food science and technology ; 118 |
|
Food science and technology (Marcel Dekker, Inc.) ; 118
|
| 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 |
Designed for planning, performance and interpreting food protein analyses, especially as it relates to the effect of food processing on protein investigation results, this text delineates basic research principles, practices and anticipated outcomes in each of the illustrated protein assays |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade.
|
|
Proteins -- Analysis.
|
|
Dietary Proteins -- analysis.
|
|
Dietary Proteins -- metabolism.
|
|
Food Analysis -- methods.
|
| Form |
Electronic book
|
| ISBN |
0203910583 (electronic bk.) |
|
0824706846 |
|
0824744675 (electronic bk. ; Adobe Reader) |
|
9780203910580 (electronic bk.) |
|
9780824706845 |
|
9780824744670 (electronic bk. ; Adobe Reader) |
|
(cloth) |
|
