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The position of applied research in nonindustrial laboratories; Production of enzymes; Selection of bacteria as sources of enzymes; Industrial approach to enzyme production; The microbial production of enzymes; Production of enzymes and proteins in tissue culture; Exploitation o…
![New protein foods [recurso electrónico] $c](https://covers.openlibrary.org/b/isbn/9780120548019-M.jpg?default=false)
V. 1-2. Technology.--v. 3. Animal protein supplies.--v. 4. Animal protein supplies, pt. B.--v. 5. Seed storage proteins.
Protein food technologies and the politcs of food an overview; The amino acid fortification of cereals; The amino acid fortification of intact cereal grains; The protein enrichment of bread and baked products; Legume foods; New approaches to the marketing of red meats; New Appro…
Abstract: New technologies for improving existing sources of protein are presented and discussed in the first of a 3-volume series on the status, needs, sources, and sociopolitical aspects of the world protein supply. The material is primarily directed to the agricultural scient…
Protein engineering handbook
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Type: Book
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during s…
Copper proteins and copper enzymes
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Type: Book