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Food protein analysis [electronic resource] :quantitative effects on processing / R.K. Owusu-Apenten.

By: Owusu-Apenten, R. K.
Material type: materialTypeLabelComputer fileSeries: Food science and technology (Marcel Dekker, Inc.): 118.Publisher: New York : Marcel Dekker, c2002Description: xi, 463 p. : ill.ISBN: 9780203910580 (e-book : PDF); 9780824706845.Call number: 664 O979 Subject(s): Proteins -- Analysis | Food industry and tradeGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
Contents:
pt. 1. Fundamental techniques -- pt. 2. Copper binding methods -- pt. 3. Dye binding methods -- pt. 4. Immunological methods for protein speciation -- pt. 5. Protein nutrient value.
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English ebook

Includes bibliographical references and index.

pt. 1. Fundamental techniques -- pt. 2. Copper binding methods -- pt. 3. Dye binding methods -- pt. 4. Immunological methods for protein speciation -- pt. 5. Protein nutrient value.

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