Product Description: This book was first published in 1975. Food protein can be produced in many different ways. Some sources, e.g. products from domestic animals, are so well known that they need only brief mention in a book such as this. Others necessitate the use of sophisticated technology; their merits and potentialities are discussed at sufficient length to allow their world role to be assessed and to illustrate the directions in which research is needed...read more

Product Description: This is an extensively revised second edition of N. W. Pirie's much acclaimed earlier work, Leaf Protein and Other Aspects of Fodder Fractionation (Cambridge University Press 1978). The fibrous character and flavour of many leaf crops impede their use as green vegetables, and feeding them directly to animals is relatively inefficient...read more