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New and Developing Sources of Food Proteins

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Cover of 'New and Developing Sources of Food Proteins'

Table of Contents

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    Book Overview
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    Chapter 1 Developments in the production of milk proteins
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    Chapter 2 Food proteins from red meat by-products
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    Chapter 3 Poultry — the versatile food
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    Chapter 4 New product innovations from eggs
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    Chapter 5 Fish protein
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    Chapter 6 Proteins of some legume seeds: soybean, pea, fababean and lupin
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    Chapter 7 Peanut and cottonseed proteins for food uses
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    Chapter 8 Food proteins from emerging seed sources
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    Chapter 9 Rapeseed proteins
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    Chapter 10 Leaf protein for food use: potential of Rubisco
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    Chapter 11 Fungal protein
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67 Dimensions

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