Proteins: Specific Foods

Author:

Pomeranz Yeshajahu

Publisher

Elsevier

Reference60 articles.

1. The role of modified proteins in the processing of muscle foods;Brekke;Food Technol.,1981

2. Milk proteins;Brunner,1977

3. Food Protein from Grains and Oilseeds—A Development Study Projected to 1980.;Burrows,1972

4. Chemical and physical characterization of ovomucin, a sulfated glycoprotein complex from chicken eggs;Donovan;Biochim. Biophys. Acta.,1970

5. Eggum, B. O. (1969). Evaluation of protein quality and the development of screening techniques. In “New Approaches to Breeding for Improved Plant Protein.” Panel Proceedings, Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture, STI/PUB/212. IAEA, Vienna.

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