Preparation and properties of chemically and enzymically modified protein isolates for use as food ingredients
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
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| Published: |
1973
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| Subjects: | FI FP, CHEMICOPHYSICAL PROPERTIES, PROCESSING, TECHNOLOGY, FOODS, INGREDIENTS, PROTEIN ISOLATES, FISHES, FISHERY PRODUCTS, HUMAN NUTRITION, FOOD TECHNOLOGY, PROPRIETE PHYSICOCHIMIQUE, TRAITEMENT, TECHNOLOGIE, PRODUIT ALIMENTAIRE, INGREDIENT, ISOLAT PROTEIQUE, POISSON (ANIMAL), PROPIEDADES FISICOQUIMICAS, PROCESAMIENTO, TECNOLOGIA, ALIMENTOS, INGREDIENTES, AISLADO DE PROTEINAS, PECES, PRODUIT DE LA PECHE, NUTRITION HUMAINE, TECHNOLOGIE ALIMENTAIRE, PRODUCTOS PESQUEROS, NUTRICION HUMANA, TECNOLOGIA DE LOS ALIMENTOS, |
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