Food Protein Sources
by
N. W. Pirie
Book Details
Format
Hardback or Cased Book
ISBN-10
0521205883
ISBN-13
9780521205887
Publisher
Cambridge University Press
Imprint
Cambridge University Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Sep 25th, 1975
Print length
280 Pages
Weight
595 grams
Product Classification:
Agriculture & farming
Ksh 7,850.00
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First published in 1975, this book looks at the different ways in which food protein can be produced.
This book was first published in 1975. Food protein can be produced in many different ways. Some sources, e.g. products from domestic animals, are so well known that they need only brief mention in a book such as this. Others necessitate the use of sophisticated technology; their merits and potentialities are discussed at sufficient length to allow their world role to be assessed and to illustrate the directions in which research is needed. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. The methods discussed include mechanical extraction, biological modification, and biological conversion. The final section discusses quality control and the acceptability of novel foods.
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