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.
mars 2026, env. 284 pages, Anglais
Taylor and Francis
978-1-041-01243-6
Taylor and Francis
978-1-041-01243-6