Hydrophobic Interactions in Food Systems

1st Edition

Shuryo Nakai

CRC Press
Published November 29, 2017
Reference - 198 Pages
ISBN 9781315894218 - CAT# K347653

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This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

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