Protein Quality and the Effects of Processing - Phillips - Bøger - Taylor and Francis - 9780824779849 - 19. december 1988
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Protein Quality and the Effects of Processing 1. udgave

Phillips

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Protein Quality and the Effects of Processing 1. udgave

Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,


416 pages, Illustrations

Medie Bøger     Hardcover bog   (Bog med hård ryg og stift omslag)
Udgivet 19. december 1988
ISBN13 9780824779849
Forlag Taylor and Francis
Antal sider 416
Mål 680 g
Sprog Engelsk  
Klipper/redaktør Finley, John W.

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