Food proteins
Subtitle: properties and characterization
By: edited by S. Nakai and H.W. Modler.
Contributors: Nakai, Shuryo.; Modler, H. W.
Series: Food science and technology; Food science and technology (VCH Publishers)
Publisher: VCH
Published: 1996
Place of publication: New York, N.Y
Language: eng
Number of pages: 544
Subjects: Proteins.
Notes: Includes bibliographical references and index.