Les protéines

Guardado en:

Detalles Bibliográficos
Autor principal:	Loeb, Jacques
Formato:	Libro
Lenguaje:	Francés
Publicado:	Paris F. Alcan 1924

Ejemplares similares

Les protéines recombinantes
por: Bidart, Jean-Michel

Les protéines enjeux et stratégies de recherche. Lecture propspective
por: Sebillotte, Michel

De nouveaux débouchés pour les protéines les matières protéiques végétales se diversifient
por: LEROY, Christine

Protein structure /
por: Scheraga, Harold A.
Publicado: (c1961.)

The plasma proteins /
Publicado: (c1960.)

Electrophoresis of proteins
por: Abramson, Harold A.
Publicado: (1942.)

The proteins : chemistry, biological activity and methods /
Publicado: (1953.)

Une enzyme qui agit à l'envers, en polymérisant les protéines
por: LANGLEY-DANYSZ, Pernette

Protein instability of wines influence of Protein Isolectric Point
por: Dawes, H.

Combiner les sous-produits riches en protéines dans les aliments pour porcs à I'engrais
por: LÜTHI, H.

Petrole et proteines
por: Champagnat, Alfred
Publicado: (1974.)

Proteins : a theoretical perspective of dynamics, structure, and thermodynamics /
por: Brooks, Charles L.
Publicado: (c1988.)

Proteins : a theoretical perspective of dynamics, structure, and thermodynamics /
por: Brooks, Charles L.
Publicado: (c1988.)

Preparation of soybean protein gel for a novel fermented protein food
por: Yasuda, Masaaki

Protein quality evaluation by protein digestibility-corrected amino acid scoring
por: Henley, E. C.

Protein-polyphenol haze
por: SIEBERT, K.

Digestibility of legume proteins
por: NIELSEN, S. Suzanne

Organization for protein biosynthesis /
por: Wiseman, Alan
Publicado: (c1965.)

Fluorescent protein tracing /
Publicado: (c1964.)

Introduction to protein chemistry
por: Fox, Sidney W.
Publicado: (c.1957)

Food proteins and their applications
por: Damodaran, Srinivasan
Publicado: (1997)

Chemistry and biology of proteins
por: Haurowitz, Félix
Publicado: (1950)

PROTEINS as ingredients types, functions, applications

La théorie des phénomenes colloidaux
por: Loeb, Jacques
Publicado: (1925)

PROTEIN hydrolysates properties and uses in nutritional products

Partial replacement of egg white proteins with whey proteins in angel food cakes
por: ARUNEOPANLOP, B.

Energy and protein requirements : report /
por: Joint FAO/WHO/UNU Expert Consultation 1981 : Roma)
Publicado: (c1985.)

Protein NMR spectroscopy : principles and practice /
Publicado: (c2007.)

Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein
por: Wang, L. L.

Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions

Fundamentals of protein NMR spectroscopy /
por: Rule, Gordon S.
Publicado: (c2006.)

Protein stabilization of emulsions and foams
por: Damodaran, Srinivasan

Processed plant protein foodstuffs
por: Altschul, Aaron M.
Publicado: (1958)

Fibrous proteins and their biological significance
por: Society for Experimental Biology (Gran Bretaña) Symposium
Publicado: (1955)

Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins
por: McCORD, A.

Ternary diagram of extract proteins/solvent systems sesame, soybean and lupine proteins
por: Khedr, M. A.

Serological detection of grapevine virus a using antiserum to a nonstructural protein, the putative movement protein
por: RUBINSON, E.

Protein fraction analysis wine by FPLC
por: CANALS, J.

The microscopic detection of animal proteins in feeds

Recent developments in protein quality evaluation
por: BOUTRIF, E.