Food proteins and peptides : chemistry, functionality, interactions, and commercialization

• Material Type: 図書
• ISBN: 9781420093414 (hbk. : alk. paper)
• Title: Food proteins and peptides : chemistry, functionality, interactions, and commercialization
• Author/Editor: edited by, Navam S. Hettiarachchy; associate editors, Kenji Sato, Maurice R. Marshall, Arvind Kannan.
• Author Heading: Hettiarachchy, Navam S.
• Publication, Distribution, etc.: Boca Raton, FL : CRC Press
• Publication Date: c2012.
• Publication Date (W3CDTF): 2012
• Extent: xvi, 454 p.
• Other physical details: ill.
• Size: 25 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Subject Heading: Food--Protein content.; Peptides.; Proteins in human nutrition.; Peptides--Physiological effect.; TECHNOLOGY & ENGINEERING / Food Science
• LCC: TP453.P7
• DDC: 613.2/82
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC25-B46
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 023050516; http://id.ndl.go.jp/bib/023050516
• LC Control Number: 2012004260; https://lccn.loc.gov/2012004260
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-d...