Food Protein Analysis Quantitative Effects On Processing
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Food Protein Analysis
Quantitative Effects On Processing
Richard Owusu-Apenten
Technology & Engineering / Food Science / Chemistry & Biotechnology
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England.
| Publication Date: | 24 May 2002 |
| Publisher: | CRC Press |
| Imprint: | CRC Press |
| ISBN-13: | 9780824706845 |
| Format: | Hardback |
| Page Count: | 488 |
| Weight (oz): | 30.38 |