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OCoLC |
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20231120111724.0 |
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m o d |
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cr cnu---unuuu |
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140917s1970 enka ob 100 0 eng d |
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|a OPELS
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|a 893738861
|a 896836497
|a 907195789
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|a 9781483100166
|q (electronic bk.)
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|a 1483100162
|q (electronic bk.)
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|z 9780408320009
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|z 0408320001
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|a (OCoLC)890718289
|z (OCoLC)893738861
|z (OCoLC)896836497
|z (OCoLC)907195789
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|a TX553.P7
|b E17 1969eb
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|a CKB
|x 000000
|2 bisacsh
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|a 641.1/2
|2 22
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|a Easter School in Agricultural Science
|n (16th :
|d 1969 :
|c University of Nottingham)
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245 |
1 |
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|a Proteins as human food :
|b proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969 /
|c edited by R.A. Lawrie.
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264 |
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1 |
|a London :
|b Butterworths,
|c 1970.
|
300 |
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|a 1 online resource (xvii, 525 pages) :
|b illustrations
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336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Includes bibliographical references.
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|a Print version record.
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|a Front Cover; Proteins as Human Food; Copyright Page; Table of Contents; PREFACE; ACKNOWLEDGEMENTS; INTRODUCTION; PART I: GENERAL ASPECTS OF SUPPLY AND DEMAND; CHAPTER 1. WORLD PROTEIN SUPPLIES AND NEEDS; PRESENT AND FUTURE REQUIREMENTS OF PROTEIN FOODS; HOW CAN THE PROTEIN GAP BE CLOSED?; CHAPTER 2. ECONOMICS OF PROTEIN PRODUCTION; INTRODUCTION; PROBLEMS OF SURPLUS; PROBLEMS OF DEFICIENCY; REFERENCES; CHAPTER 3. NUTRITION POLICY WITH REGARD TO PROTEIN; INTRODUCTION; THE DEVELOPMENT OF A NUTRITION POLICY; BRITISH EXPERIENCE; WORLD PROBLEMS: ACTIVITIES IN THE UNITED NATIONS FAMILY.
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505 |
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|a The importance of cerealsthe special needs of children; conclusion; references; chapter 4. complementary ways of meeting the world's protein needs; introduction; the population to be fed; protein requirements; conventional sources of protein; leaf and seed proteins; animal conversion; microbial conversion; acceptance of novelties; conclusion; references; part ii: general aspects of protein preservation and processing; chapter 5. toxic agents and protein availability; introduction; antibiotics; food additives; nitrosamines; agene; 3,4-benzpyrene; naturally occurring toxic agents.
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|a Marine biotoxinscontaminants of marine organisms; biological amines; trace elements; environmental pollutants; nitrates and nitrites; pesticides; organomercurials; veterinary products; irradiation of food; references; chapter 6. microbial spoilage of proteinaceous foods; introduction; spoilage of proteinaceous foods; loss of wholesomeness; principles of the control of microbial deterioration of food proteins; references; chapter 7. characteristics of preservation processes as applied to proteinaceous foods; introduction; critical microbiological factors; preservation processes.
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505 |
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|a Preservation by application of heatpreservation by use of ionizing rays; preservation by refrigeration; preservation by dehydration; preservation with protein modification; protein deterioration arising from preservation; references; chapter 8. alterations to proteins during processing and the formation of structures; introduction; albumin aggregation; nature of interchain links; size, shape and numbers of aggregates; gel structure; discussion; acknowledgement; references; part iii: proteins from animal sources; chapter 9. quantitative and qualitative control of proteins in meat animals.
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|a Introductiongenetic influences; environmental influences; conclusions; references; chapter 10. properties of meat proteins; introduction; structure of the muscle fibre; proteins of skeletal muscle; two properties of muscle proteins of particular practical importance; influence of storage and processing of meat on the muscular proteins; references; chapter 11. intrinsic and extrinsic factors affecting the quality of fish; introduction; biological factors affecting quality; institutional factors affecting quality; rigor mortis; spoilage; modifying effects; industrial significance.
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520 |
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|a Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and deficiency of protein production; nutrition policy with regard to protein; and methods on how to meet the world's protein needs. Part II tackles the preservation of protein and processing, as well as the altering effects of toxic agents and microorg.
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650 |
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0 |
|a Proteins in human nutrition
|v Congresses.
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650 |
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0 |
|a Food
|v Congresses.
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650 |
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2 |
|a Nutrition
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650 |
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2 |
|a Dietary Proteins
|0 (DNLM)D004044
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650 |
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6 |
|a Prot�eines dans l'alimentation humaine
|0 (CaQQLa)201-0042730
|v Congr�es.
|0 (CaQQLa)201-0378219
|
650 |
|
6 |
|a Aliments
|0 (CaQQLa)201-0001973
|v Congr�es.
|0 (CaQQLa)201-0378219
|
650 |
|
7 |
|a COOKING
|x General.
|2 bisacsh
|
650 |
|
7 |
|a Food
|2 fast
|0 (OCoLC)fst00930458
|
650 |
|
7 |
|a Proteins in human nutrition
|2 fast
|0 (OCoLC)fst01079770
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655 |
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2 |
|a Congress
|0 (DNLM)D016423
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655 |
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7 |
|a proceedings (reports)
|2 aat
|0 (CStmoGRI)aatgf300027316
|
655 |
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7 |
|a Conference papers and proceedings
|2 fast
|0 (OCoLC)fst01423772
|
655 |
|
7 |
|a Conference papers and proceedings.
|2 lcgft
|
655 |
|
7 |
|a Actes de congr�es.
|2 rvmgf
|0 (CaQQLa)RVMGF-000001049
|
700 |
1 |
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|a Lawrie, R. A.
|q (Ralston Andrew),
|e editor.
|
776 |
0 |
8 |
|i Print version:
|a Easter School in Agricultural Science (16th : 1969 : University of Nottingham).
|t Proteins as human food
|z 0408320001
|w (DLC) 72874133
|w (OCoLC)221600
|
856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780408320009
|z Texto completo
|