Food Proteins: Properties and Characterization book cover by

Food Proteins: Properties and Characterization [9780471186144]

Hardcover

SKU: 9780471186144

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Format Sturdy and long-lasting. Ideal for libraries and classrooms, and a polished choice for corporate gifts, leadership programs, or event takeaways.

Hardcover

Price $479.95

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Overview

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

The book, Food Proteins: Properties and Characterization [Bulk, Wholesale, Quantity] ISBN#9780471186144 in Hardcover by may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.

Details

Format:

Hardcover

Publication Date:

12/17/1996

ISBN-13:

9780471186144

Pages:

Publisher:

Wiley

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