Methods of testing protein functionality / edited by G.M. Hall.
Material type: TextPublication details: London : Blackie Academic & Professional, 1996.Edition: 1st edDescription: xii,265p. : ill. ; 25cmISBN:- 9780751400533 :
- 075140053X (alk. paper)
- 574.19245 HAL
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 574.19245 HAL (Browse shelf(Opens below)) | 1 | Available | 108902 |
Includes index.
Includes bibliographical references and index.
Protein in food is important mainly as a source of nutrition but also for its ability to impart other favourable characteristics known as functionality. This book reviews the most important techniques for the assessment of protein functionality.