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Biochemical Aspects of New Protein Food: FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume

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by Jens Adler-Nissen
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Biochemical Aspects of New Protein Food: FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume by Jens Adler-Nissen

Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists.
The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet.
Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.

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Ebook Details
Pages: 228
Size: 28.5 MB
Publisher: Pergamon
Date published:   2014
ISBN: 9781483160054 (DRM-PDF)

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05/27/2017
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