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This important book contains in one volume various subjects, including anatomy, physiology, microbiology, radiation sciences, biology of healing of allografts, biomechanics of allografts and transplantation immunology. It is intended for easy and comprehensive use by practitioners in the field of tissue banking and tissue transplantation. It can also serve as a textbook for a course in tissue banking.

Transplantation of organs, tissues, etc. --- Surgery.

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Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr

Engineering sciences. Technology --- Food --- Proteins. --- Proteids --- Biomolecules --- Polypeptides --- Proteomics --- Proteins --- Food combining --- Protein content. --- Composition --- Dietary Proteins --- Dietary Proteins. --- Nutritive Value. --- Proteins in human nutrition. --- analysis. --- Engineering --- Food Science and Technology

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Nutritionary hygiene. Diet