Food proteins
Subtitle: proceedings of the Kellogg Foundation International Symposium on Food Proteins held at University College, Cork, Republic of Ireland between 21-24 September, 1981
By: edited by P.F. Fox and J.J. Condon.
Contributors: Fox, P. F.; Condon, J. J.; W.K. Kellogg Foundation.
Publisher: Applied Science; Distributed by Elsevier Science
Published: 1982
Place of publication: London; New York; New York, N.Y
Language: eng
Number of pages: 361
Subjects: Food -- Protein content -- Congresses.
Notes: Includes bibliographical references and index.