Food Proteins. Properties and Characterization Edited by Shuryo Nakai (University of British Columbia) and H. Wayne Modler (Food Research Center, Agriculture, Canada). VCH: New York. 1996. xii + 544 pp. $160.00. ISBN 1-56081-691-0.

✍ Scribed by Nielsen, S. Suzanne

• Book ID: 126282380
• Publisher: American Chemical Society
• Year: 1997
• Tongue: English
• Weight: 45 KB
• Volume: 119
• Category: Article
• ISSN: 0002-7863
• DOI: 10.1021/ja965650a