PROTEIN EVALUATION IN CEREALS AND LEGUMES
Presentations all in the field of protein evaluation in cereals and legumes are made. The common goal of all the research projects presented is to contribute to an efficient production and utilization of cereal and legume proteins and to improve the characteristics of these proteins for different applications. The attendance of scientists from very different disciplines such as physiologists, geneticists, nutritionists, plant breeders, biochemists, molecular biologists and immunologists reflects the complexity of the subject under review. We are concerned with fundamental scientific contributions on the biology, the genetics and the biochemistry of proteins as well as with the application of the results from such fundamental research for instance to plant breedings, to animal nutrition and to food processing. A klot of techniques and methods for protein research are discussed.
Bibliographic Reference: PROTEIN EVALUATION IN CEREALS AND LEGUMES. A SEMINAR IN THE CEC PROGRAMME OF COORDINATION OF AGRICULTURAL RESEARCH ON PLANT PRODUCTIVITY, THESSALONIKI/GR, 23-24 OCTOBER, 1985. PUBL. 1987, BY: OFFICE FOR OFFICIAL PUBLICATIONS OF THE EC, LUXEMBOURG (EUR 104
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Record Number: 1989126029600 / Last updated on: 1989-03-01
Available languages: en