Protein structure /

Protein structure /

Guardado en:

Detalles Bibliográficos
Autor principal:	Scheraga, Harold A.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	New York : Academic Press, c1961.
Materias:	Proteínas

Ejemplares similares

Structure-activity relationships of protein and polypeptide hormones : proceedings
por: International Symposium (2 : Liege)
Publicado: (1971.)

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

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

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

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

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

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

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

Proteins, amino acids and peptides as ions and dipolar ions
por: Cohn, Edwin J.
Publicado: (1943.)

Digestibility of legume proteins
por: NIELSEN, S. Suzanne

PROTEINS as ingredients types, functions, applications

GENETIC engineering and protein synthesis (video)
Publicado: (c.1992)

The plasma proteins /
Publicado: (c1960.)

Les protéines recombinantes
por: Bidart, Jean-Michel

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

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

Protein synthesis during oxygen deprivation in cotton
por: MILLAR, A.

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

Structural cell wall proteins from five pollen species and their relationship with boron
por: García-Hernández, Edith del R.

Grape in vivo protein synthesis changes in response to anaerobiosis
por: TESNIERE, Catherine

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

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

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

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

Fromage à raclette avec protéines sériques
por: Thomet, A.

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

The microscopic detection of animal proteins in feeds

Protein stabilization of emulsions and foams
por: Damodaran, Srinivasan

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

Changes in proteins and starch granule size distribution during grain filling of triticale

Analysis of the epitope structure of Plum pox virus coat protein

Extraction of sardine proteins by acidic and alkaline solubilisation
por: Batista, I.

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

The movement protein of tomato mosaic tobamovirus induces tubular structures in tomato protoplasts
por: Takahashi, Tsubasa

Food proteins as precursosrs of bioactive peptides - classification into families
por: Dziuba, M.

PROTEIN hydrolysates properties and uses in nutritional products

Wheat protein trends in northern and central NSW, 1958 to 1993.
por: VERREL, A.G.

A binding protein for fungal signal molecules in the cell wall of Pisum sativum

Emulsification of comercial dairy proteins with exhaustively washed muscle
por: Imm, J. Y.

Viscoelastic behavior of whey protein isolates at the sol-gel transition point
por: Labropoulos, A. E.