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Food protein sources

Food protein sources

Material type
Personal Author
Pirie, N. W. (Norman Wingate), 1907-. Swaninathan, Monkombu Sambasivan.
Title Statement
Food protein sources / edited by N. W. Pirie, with advice from M. S. Swaminathan.
Publication, Distribution, etc
Cambridge [Eng.] ;   New York :   Cambridge University Press,   1975.  
Physical Medium
xx, 260 p. ; 24 cm.
Series Statement
International Biological Programme ;4.
0521205883 :
Bibliography, Etc. Note
Includes bibliographies and index.
Subject Added Entry-Topical Term
Food. Proteins. Dietary Proteins. Food Analysis.
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008 751021s1975 enk b 001 0 eng
010 ▼a 74012962 //r86
015 ▼a GB***
020 ▼a 0521205883 : ▼c ?.50
040 ▼a DLC ▼c DLC ▼d NLM
041 0 ▼a engrusspa
049 1 ▼l 422458609 ▼f 과학
050 0 ▼a TX357 ▼b .F65
060 0 0 ▼a QU 55 ▼b F689 1975
082 0 0 ▼a 641.3
090 ▼a 641.3 ▼b P668f
245 0 0 ▼a Food protein sources / ▼c edited by N. W. Pirie, with advice from M. S. Swaminathan.
260 ▼a Cambridge [Eng.] ; ▼a New York : ▼b Cambridge University Press, ▼c 1975.
300 ▼a xx, 260 p. ; ▼c 24 cm.
440 0 ▼a International Biological Programme ; ▼v 4.
504 ▼a Includes bibliographies and index.
650 0 ▼a Food.
650 0 ▼a Proteins.
650 2 ▼a Dietary Proteins.
650 2 ▼a Food Analysis.
700 1 ▼a Pirie, N. W. ▼q (Norman Wingate), ▼d 1907-.
700 1 ▼a Swaninathan, Monkombu Sambasivan.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Stacks 2(Western Books)/ Call Number 641.3 P668f Accession No. 422458609 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

List of contributors; Preface; Part I. Sources Edible after Minimal Processing: 1. Protein-rich cereal seeds A. K. Kaul; 2. Varietal improvement of seed legumes in India L. M. Jeswani; 3. Minor food seeds D. A. V. Dendy, Bernice Emmett and O. L. Oke; 4. Vegetables F. W. Shepherd; 5. The Spirulina algae N. W. Pirie; 6. Green micro-algae H. Tamiya; Part II. Concentrates Made by Mechanical Extraction: 7. Protein products from coconuts D. A. Dendy; 8. Soybeans: processing and products S. J. Circle and A. K. Smith; 9. Rapeseed and other crucifers R. Ohlson and R. Sepp; 10. Sunflower, safflower, sesame and castor protein Antoinette A. Betschart, C. K. Lyon and G. O. Kohler; 11. Groundnut O. L. Oke, R. H. Smith and A. A. Woodham; 12. Broad bean A. Hagberg and J. Sjodin; 13. Concentrates by wet and dry processing of cereals R. M. Saunders and G. O. Kohler; 14. Leaf protein N. W. Pirie; 15. Industrial production of leaf protein in the USA G. O. Kohler and E. M. Bickoff; Part III. Concentrates Made by Biological Conversion: 16. Protein from non-domesticated herbivores K. L. Blaxter; 17. The use of non-protein nitrogen by ruminants T. R. Preston; 18. Non-protein nitrogen in pig nutrition R. Braude; 19. The domestic non-ruminant animal as consumer and provider of protein A. A. Woodham; 20. The conversion of animal products such as wool and feathers into food F. B. Shorland; 21. Increasing the direct consumption of fish G. H. O. Burgess; 22. Funghi W. E. Trevelyan; 23. Yeasts grown on hydrocarbons C. A. Shacklady; 24. Variation in the composition of bacteria and yeast and its significance to single-cell protein production C. L. Clooney and S. R. Tannenbaum; Part IV. The Use of Novel Foods: 25. Quality standards, safety and legislation F. Aylward; 26. Acceptance of novel foods by the consumer R. P. Devadas; Index.

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