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Language: en
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The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object
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Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect
Language: en
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Type: BOOK - Published: 1999 - Publisher: World Health Organization
Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (Wholesomeness of Food Irradiated with Doses Above 10 kGy), Geneva, 15-20 September 1997
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Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference rep