Om de kemiske processer i maden under tilberedningen samt nogle opskrifter, der demonstrerer den omtalte kemi.
This text provides an introduction to the study of proteins, focusing on their structure and function. By introducing the concepts connected with protein folding in a user-friendly manner, it gives students the foundation they need in order to undertake more advanced study.
Preface. 1 An introduction to protein structure and function. 2 Amino acids: the building blocks of proteins. 3 The three-dimensional structure of proteins. 4 The structure and function of fibrous proteins. 5 The structure and function of membrane proteins. 6 The diversity of pr…
The Food Properties Handbook, Second Edition" is the source for data on the physical, thermal, and thermodynamic properties of foods. This new edition features the latest information available on data, measurement, predictions, and applications. It offers more focus on new measu…
