Use of Proteomic Methodology in Optimization of Processing and Quality Control of Food of Animal Origin
Food of animal origin, namely meat, seafood, milk and milk products, is the main protein source in human nutrition. These types of food are very complex mixtures that contain proteins and other components, and proteomic techniques enable simultaneous study of several hundred up to several thousand p...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
University of Zagreb Faculty of Food Technology and Biotechnology
2011-01-01
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| Rangatū: | Food Technology and Biotechnology |
| Ngā marau: | |
| Urunga tuihono: | http://hrcak.srce.hr/file/111345 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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