Proteomics in foods principles and applications /
This book provides readers with the recent advances and state-of-the-art in food proteomics, which constitutes one of the most relevant and rapidly developing areas in food science. The first part covers the principles of proteomics, including an in-depth discussion of the proteome, as well as the e...
| Other Authors: | Toldrá, Fidel,, Nollet, Leo M. L., 1948-, SpringerLink (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York :
Springer,
©2013.
New York : [2013] |
| Physical Description: |
1 online resource (xvii, 589) : illustrations (some color). |
| Series: |
Food microbiology and food safety series ;
v. 2. |
| Subjects: |
Food
-- Composition.
|
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |