Nutritional Improvement of Food and Feed Proteins
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources…
Mehr
CHF 179.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V103:
Folgt in ca. 5 Arbeitstagen
Produktdetails
- ISBN: 978-1-4684-3368-5
- EAN: 9781468433685
- Produktnummer: 15407935
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 900 S.
- Masse: H25.8 cm x B18.5 cm x D5.2 cm 1'708 g
- Auflage: Softcover reprint of the original 1st ed. 1978
- Abbildungen: Paperback
- Gewicht: 1708
9 weitere Werke von Mendel (Hrsg.) Friedman:
Bewertungen
Anmelden