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Food protein chemistry : an introduction for food scientists /

Bibliographic Details
Call Number:	Libro Electrónico
Main Author:	Regenstein, J. M. (Joe M.)
Other Authors:	Regenstein, Carrie, Kochen, Beth
Format:	Electronic eBook
Language:	Inglés
Published:	Orlando : Academic Press, 1984.
Series:	Food science and technology (Academic Press)
Subjects:	Food > Protein content. Proteins in human nutrition. Food > Analysis. Nutrition. Dietary Proteins > analysis Nutritional Physiological Phenomena Food Analysis Aliments > Teneur en prot�eines. Aliments > Analyse. Prot�eines dans l'alimentation humaine. TECHNOLOGY & ENGINEERING > Food Science. Prot�eines. Food > Proteins
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