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Food Protein Analysis: Quantitative Effects On Processing (Food Science and Technology)
Author(s): Richard Owusu-Apenten (Author)
- Publisher: CRC Press
- Publication Date: 24 May 2002
- Edition: 1st
- Language: English
- Print length: 488 pages
- ISBN-10: 9780824706845
- ISBN-13: 0824706846
Book Description
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Editorial Reviews
Review
“I find the subject areas carefully covered and [I] find it a good introductory text for students or scientists performing some of these tests in a laboratory.” – International Dairy Journal, 13, 2003
About the Author
R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England.
