Food Protein Sources

Discover the essential insights of food protein production in "Food Protein Sources" by N. W. Pirie, published by Cambridge University Press in 2012. This comprehensive paperback spans 284 pages and delves into the various methods of producing food protein, making it a vital resource for anyone interested in biotechnology and food science.

Originally released in 1975, this updated edition emphasizes innovative techniques suitable for regions facing protein deficiencies. N. W. Pirie expertly addresses quality control measures and the acceptability of novel food sources, offering practical solutions to enhance food security. This book is an invaluable addition for researchers, students, and professionals in the fields of nutrition and agriculture, as well as anyone eager to understand the future of food protein.