Proteomics in Foods: Principles and Applications - Research and Development - Fidel Toldr - Books - Springer-Verlag New York Inc. - 9781461456254 - December 15, 2012
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Proteomics in Foods: Principles and Applications - Research and Development 2013 edition

Fidel Toldr

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Proteomics in Foods: Principles and Applications - Research and Development 2013 edition

Food proteomics is one of the most dynamic and fast-developing areas in food science. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens.

710 pages, 41 black & white illustrations, 27 colour illustrations, 33 black & white tables

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 15, 2012
ISBN13 9781461456254
Publishers Springer-Verlag New York Inc.
Genre Aspects (Academic) > Science / Technology Aspects
Pages 590
Dimensions 243 × 160 × 37 mm   ·   975 g
Language English  
Editor Nollet, Leo M. L.
Editor Toldra, Fidel
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