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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
Phillips
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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