Proteomics in Food Science | Perpustakaan Politeknik Kesehatan Kemenkes Ternate

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Proteomics in Food Science

Michelle L. Colgrave - Nama Orang;

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components.

A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students

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Judul Seri: -
No. Panggil: -
Penerbit: : Academic Press., 2017
Deskripsi Fisik: -
Bahasa: English
ISBN/ISSN: 978-0-12-804007-2
Klasifikasi: NONE
Tipe Isi: text
Tipe Media: Website
Tipe Pembawa: -
Edisi: -
Subjek: e book gizi
Info Detail Spesifik: diakses melalui website
Pernyataan Tanggungjawab: Michelle L. Colgrave

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