BOOK

Symposium on Foods: Proteins and Their Reactions

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This volume is part of a symposium series focusing on food science, specifically the chemistry and functionality of proteins in food systems. It compiles contributions from researchers examining protein structure, reactions during processing, interactions with other food components, and their effects on texture, flavor, and nutritional value. The book serves as a foundational reference for understanding protein behavior in food science and technology, particularly in areas such as food preservation, processing, and product development.

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Availability

Detail Information

Series Title

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Call Number

547,75 S889

Publisher

Westport : AVI Publishing Company., 1964

Collation

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Language

English

ISBN/ISSN

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Classification

547,75

Content Type

text

Media Type

unmediated

Carrier Type

volume

Edition

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Subject(s)

BIOLOGY

Specific Detail Info

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Statement of Responsibility

H. W. Schultz; Associate, A. F. Anglemier

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