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. Special attention is given to sources from
which food protein could be made by simple techniques in regions where
protein deficiency is acute. The methods discussed include mechanical
extraction, biological modification, and biological conversion. The
final section discusses quality control and the acceptability of novel
foods.