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Biochemical aspects of new protein food ; FEBS Federation of European Biochemical Societies, 11th meeting, Copenhagen, 1977 /

Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists.

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Bibliographic Details
Corporate Authors: Federation of European Biochemical Societies; Elsevier Science & Technology
Group Author: Eggum, Bjørn O; Munck, Lars; Adler-Nissen, Jens
Published: Pergamon Press,
Publisher Address: Oxford ; New York :
Publication Dates: 1978.
Literature type: eBook
Language: English
Series: Proceedings of the 11th FEBS meeting ; volume [3]
[FEBS meeting] ; volume 44
Subjects:
Proteins > Congresses
Proteins in human nutrition > Congresses
Dietary Proteins
Prote ines > Congre s
Prote ines dans l'alimentation humaine > Congre s
Proteins
Proteins in human nutrition
Congresses
Electronic books
Conference papers and proceedings
Online Access: http://www.sciencedirect.com/science/book/9780080226255
Summary: Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists.
Item Description: "Symposium A3."
Carrier Form: 1 online resource (ix, 218 pages) : illustrations.
Bibliography: Includes bibliographical references and index.
Index Number: QP501
CLC: Q5

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