An authoritative reference text for graduate students in animal and food science and meat, poultry, and fish industry technologists and researchers provides basic biochemical, nutritional, and compositional data, sensory quality evaluations, and food processing methodology conce…
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…
