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Methods of testing protein functionality / edited by G.M. Hall.

Contributor(s): Material type: TextTextPublication details: London : Blackie Academic & Professional, 1996.Edition: 1st edDescription: xii,265p. : ill. ; 25cmISBN:
  • 9780751400533 :
  • 075140053X (alk. paper)
Subject(s): DDC classification:
  • 574.19245 HAL
Summary: 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.
Holdings
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.

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