Food Proteins. Structure and Functionality. Developed from the 4th Symposium on Food Proteins ‘Structure — Functionality Relationships’ held at Reinhardsbrunn, Germany, October 5–8, 1992. Edited by K. D. Schwenke and R. Mothes. 363 pages, numerous figures and tables. VCH, Weinheim, New York, Basel. Cambridge, Tokyo 1993. Price: 158,— DM

✍ Scribed by Bogracheva, T.

• Publisher: John Wiley and Sons
• Year: 1994
• Tongue: English
• Weight: 176 KB
• Volume: 38
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19940380420