New and Developing Sources of Food Proteins - 9780412584206
Un libro in lingua di Hudson B. J. F. (EDT) edito da Springer Verlag, 1994
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Surveys a number of new and unconventional plant and animal products that can provide food protein and some traditional sources for which new technologies are making innovative products possible. Milk, red meat by-products (bone, hide, organs, etc.), poultry, eggs, rape and other seeds, leaves, and fungi are among the topics. The focus is making exotic new commercial food products rather than feeding the masses. Annotation copyright Book News, Inc. Portland, Or.
Informazioni bibliografiche
- Titolo del Libro in lingua: New and Developing Sources of Food Proteins
- Lingua: English
- Autore: Hudson B. J. F. (EDT)
- Editore: Springer Verlag
- Collana: Kluwer Academic Pub (Hardcover)
- Data di Pubblicazione: 01 Agosto '94
- Genere: TECHNOLOGY and ENGINEERING
- Dimensioni mm: 241 x 165 x 19
- ISBN-10: 0412584204
- EAN-13: 9780412584206