Food Proteins: Structure, Sources, and Applications
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781041012436
- Se flere detaljer ▼
Bemærk: Kan ikke garanteres før jul. Se dato på varen.
Forventes på lager: 09-04-2026
Beskrivelse
This book provides an overview of various protein sources and their protein composition. Providing a comprehensive guide to the chemical structures behind the proteins in food, it is well-suited for scientists and industry professionals seeking to elevate their understanding of proteins for the development of food products.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 09-04-2026 |
| Første udgivelsesår | 2026 |
| Illustrationer | 47 Tables, black and white; 8 Line drawings, color; 2 Line drawings, black and white; 4 Halftones, color; 12 Illustrations, color; 2 Illustrations, black and white |
| Fagredaktør | Mudasir Ahmad (Ghani Khan Choudhury Institute of Engineering and Technology Malik, Devinder (University of Allahabad Kaur |
| Originalsprog | United Kingdom |
| Sideantal | 320 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 320 pages, 47 Tables, black and white; 8 Line drawings, color; 2 Line drawings, black and white; 4 H |
| Mål | 234 x 156 |
| ISBN-13 / EAN-13 | 9781041012436 |