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Hydrophobic Interactions in Food Systems

Shuryo Nakai

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Format
Bog, hardback
Engelsk

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Beskrivelse

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

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Detaljer

SprogEngelsk
Sidetal198
Udgivelsesdato29-11-2017
ISBN139781315894218
Forlag Crc Press
FormatHardback

Størrelse og vægt

Vægt453 g

10 cm

17,8 cm

25,4 cm

Hydrophobic Interactions in Food Systems

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