Proteomics in Foods Principles and Applications

This book provides readers with the recent advances and state-of-the-art in food proteomics, which constitutes one of the most relevant and rapidly developing areas in food science. The first part covers the principles of proteomics, including an in-depth discussion of the proteome, as well as th...

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Dades bibliogràfiques
Autor principal: Toldrá, Fidel Nollet, Leo M. L.
Format: Printed Book
Publicat: New York Springer 2013
Col·lecció:Food Microbiology and Food Safety Series, v. 2.
Matèries:
Food > Protein content > Testing > Food > Analysis > Food > Composition.
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