✦ LIBER ✦

Actual problems of research in food science

✍ Scribed by Schmandke, H.

Book ID: 102211032
Publisher: John Wiley and Sons
Year: 1981
Tongue: English
Weight: 404 KB
Volume: 25
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19810250106

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Starting from the necessary trend towards development in the field of food production, the author outlines, on the basis of current knowledge, the problems to be solved in food science. A general research conception is deduced for the essential nutrient “protein” (as an example) which is illustrated by results from studies on protein fibre and protein gel formation.

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