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Food Proteins. Improvement through Chemical and Enzymatic...

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Food Proteins. Improvement through...

Food Proteins. Improvement through Chemical and Enzymatic Modification

Feeney R.E., Whitaker J.R. (eds.)

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এই বইটি আপনার কতটা পছন্দ?

ফাইলের মান কিরকম?

মান নির্ণয়ের জন্য বইটি ডাউনলোড করুন

ডাউনলোড করা ফাইলগুলির মান কিরকম?

ক্যাটাগোরিগুলো:

সাল:

1977

প্রকাশক:

ACS

ভাষা:

english

পৃষ্ঠা:

311

ISBN 10:

0841203393

ISBN 13:

9780841203396

বইয়ের সিরিজ:

Advances in Chemistry 160

ফাইল:

DJVU, 7.56 MB

IPFS:

,

english, 1977

অনলাইনে পড়া

তে রূপান্তর প্রক্রিয়া চলছে

-এ রূপান্তর ব্যর্থ হয়েছে

আপনি আগ্রহী হতে পারেন

Hans Neurath (Eds.) — The Proteins Composition, Structure, and Function. Volume 1

Roger L. Lundblad — Chemical Reagents for Protein Modification, Third Edition

DOUGLAS S. CLARK — ENZYME ENGINEERING ⅩⅠ

Julio Polaina (Editor), Andrew P. MacCabe (Editor) — Industrial Enzymes: Structure, Function and Applications

Mendel Friedman (auth.), Mendel Friedman (eds.) — Protein Crosslinking: Nutritional and Medical Consequences

Gerald Reed — Enzymes in food processing

Jens Adler-Nissen, etc — Biochemical Aspects of New Protein Food. Symposium A3

Paul D. Boyer (Eds.) — Structure and Control, 3rd Edition

Rickey Y. Yada — Proteins in Food Processing

C. H. W. Hirs, Serge N. Timasheff (Eds.) — Enzyme Structure, Part B

N.A. Michael Eskin, Fereidoon Shahidi — Biochemistry of Foods

Gerald Reed (Eds.) — Enzymes in Food Processing

Uwe T Bornscheuer (ed.) — Lipid Modification by Enzymes and Engineered Microbes

Anna Halasz (Author); Radomir Lasztity (Author) — Use of Yeast Biomass in Food Production

Jiding Xia (Author) — Protein-Based Surfactants: Synthesis: Physicochemical Properties, and Applications

Haruo Suzuki (Author) — How Enzymes Work-From Structure to Function

Alton Meister — Advances in Enzymology and Related Areas of Molecular Biology, Volume 40

Alton Meister — Advances in Enzymology and Related Areas of Molecular Biology, Volume 66

F. F. Nord — Advances in Enzymology and Related Areas of Molecular Biology, Volume 24

Nnanna I.A., Xia J — Protein-Based Surfactants (Surfactant Science Series)

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson — Food Biochemistry And Food Processing

John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong — Handbook of Food Enzymology

Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (auth.) — Food Chemistry

Shlomo Magdassi — Surface Activity of Proteins, Chemical and Physicochemical Modifications

Feeney R., Whitaker J.R. (eds.) — Modification of Proteins

John P. Cherry (Eds.) — Food Protein Deterioration. Mechanisms and Functionality

P Linko; J Larinkari — Enzyme engineering in food processing

John R Whitaker, Steven R. Tannenbaum — Food proteins

Mathewson, Paul R — Enzymes Handbook

Hettiarachchy, Navam S.; Kannan, Arvind; Marshall, Maurice R.; Sato, Kenji — Food proteins and peptides : chemistry, functionality interactions, and commercialization

Machovič Martin, Janeček štefan (auth.), Julio Polaina, Andrew P. MacCabe (eds.) — Industrial Enzymes: Structure, Function and Applications

Navam S. Hettiarachchy — Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization

Roger L Lundblad — Chemical modification of biological polymers

Jonathan S. Dordick (auth.), Jonathan S. Dordick (eds.) — Biocatalysts for Industry

C. Alais, G. Linden (auth.) — Food Biochemistry

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