Food Proteins and Their Applications (Food Science and Technology)

De (autor)
Notă GoodReads:
en Limba Engleză Hardback – 12 Mar 1997
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. This book offers solutions to the problems related to the complexity of food composition, preparation and storage.
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ISBN-13: 9780824798208
ISBN-10: 0824798201
Pagini: 694
Ilustrații: illustrations
Dimensiuni: 179 x 260 x 37 mm
Greutate: 1.23 kg
Ediția: 1
Editura: Taylor & Francis
Seria Food Science and Technology