Food protein chemistry
Subtitle: an introduction for food scientists
By: Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen.
Contributors: Regenstein, Carrie.; Kochen, Beth.
Series: Food science and technology
Publisher: Academic Press; Academic Pr
Published: 1984
Place of publication: Orlando
Language: eng
Number of pages: 353
Subjects: Food -- Protein content.; Proteins in human nutrition.; Food -- Analysis.
Notes: Bibliography: p. 335-336.
Includes index.