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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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| Format: | Printed Book |
| Udgivet: |
New York
Springer
2013
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| Serier: | Food Microbiology and Food Safety Series, v. 2.
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| Fag: | |
| Online adgang: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1167166796 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=1167166796MG University
| Klassifikationsnummer: |
664.001 TOL/P |
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| Kopi | Live Status Unavailable |