Abstract
One of the major growth areas in science in the second half of the 20th century is that of biomolecular science. By this we mean not just the study of the molecular details underlying the science of genetics or the mechanism of enzyme action, but more the interpretation of the structure and function of biological material from an understanding of molecular physics and chemistry. Such an investigation is necessarily multidisciplinary, involving the preparation of carefully separated ‘pure’ samples, followed by biochemical and biophysical studies. These include the physical techniques particularly appropriate to high-molecular-weight components, to which most of this volume is directed.
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© 1994 Springer Science+Business Media Dordrecht
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Ross-Murphy, S.B. (1994). Introduction. In: Ross-Murphy, S.B. (eds) Physical Techniques for the Study of Food Biopolymers. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2101-3_1
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DOI: https://doi.org/10.1007/978-1-4615-2101-3_1
Publisher Name: Springer, Boston, MA
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