Biochemical aspects of new protein food /

Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Federation of European Biochemical Societies
Otros Autores: Adler-Nissen, Jens
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford ; New York : Pergamon Press, 1978.
Colección:Proceedings of the 11th FEBS meeting ; v. [3]
[FEBS meeting] ; v. 44
Temas:
Proteins > Congresses.
Proteins in human nutrition > Congresses.
Dietary Proteins
Prot�eines > Congr�es.
Prot�eines dans l'alimentation humaine > Congr�es.
Proteins.
Proteins in human nutrition.
Congress
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Descripción
Sumario:Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists.
Notas:"Symposium A3."
Descripción Física:1 online resource (ix, 218 pages) : illustrations
Bibliografía:Includes bibliographical references and index.

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