Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 10
Protein.
Оглавление—Under this term is included all the nitrogenous compounds in a food product which contain in their composition sulfur, nitrogen, carbon, hydrogen, and oxygen, forming that class of tissues represented by the gluten in wheat, the white of an egg, muscular and tendinous fibers, etc.