Skip to main content
PBS logo
 
 

Search - Protein Quality and the Effects of Processing (Food Science and Technology)

Protein Quality and the Effects of Processing (Food Science and Technology)
Protein Quality and the Effects of Processing - Food Science and Technology
Author: 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,
ISBN-13: 9780824779849
ISBN-10: 0824779843
Publication Date: 12/19/1988
Pages: 416
Edition: 1
Rating:
  ?
0 stars, based on 0 rating
Publisher: CRC Press
Book Type: Hardcover
Members Wishing: 0
Reviews: Amazon | Write a Review


Genres:


Back to the Top ↑
By using this Web site, you confirm that you have read, understood, and agreed to be bound by the Terms of Use. As an Amazon Associate we earn from qualifying purchases.
US Patent Number 7,877,315 | Copyright © 2004 - 2024 PaperBackSwap.com. All Rights Reserved.