Logo
Food Proteins
Download Cover

Food Proteins

Structure, Sources, and Applications
Buch (gebunden)ca. 285.00 CHF
lieferbar in ca. 10-20 Arbeitstagen

This book provides an overview of various protein sources and their protein composition. Providing a comprehensive guide to the chemical structures behind the proteins in food, it is well-suited for scientists and industry professionals seeking to elevate their understanding of proteins for the development of food products.

März 2026, ca. 284 Seiten, Englisch
Taylor and Francis
978-1-041-01243-6

Weitere Titel zum Thema

Quality Management in Engineering
A Scientific and Systematic Approach for the Automotive Industry
Taylor and Francis, 2026
978-1-041-19825-3
ca. 269.00 CHF
erscheint im September
Medical-Device Usability
Human Factors for Medical Device Development
Taylor and Francis, 2026
978-1-041-08505-8
ca. 86.00 CHF
lieferbar in ca. 10-20 Arbeitstagen
Perspectives on Drinking, Manufacture and Drinking Spaces and Places
Taylor and Francis, 2026
978-1-041-28367-6
ca. 249.00 CHF
lieferbar in ca. 10-20 Arbeitstagen
Working for Ford
Taylor and Francis, 2026
978-1-032-90376-7
ca. 55.50 CHF
lieferbar in ca. 10-20 Arbeitstagen
Pharmaceutical Process Engineering
Taylor and Francis, 2026
978-1-032-73011-0
ca. 315.00 CHF
erscheint im Juli
Lipid Nanoparticles-Based mRNA Delivery System
Elsevier, 2026
978-0-443-45006-8
ca. 255.00 CHF
lieferbar in ca. 10-20 Arbeitstagen
Medical-Device Usability
Human Factors for Medical Device Development
Taylor and Francis, 2026
978-1-041-08506-5
ca. 250.00 CHF
lieferbar in ca. 10-20 Arbeitstagen