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Food Proteins: Processing Applications S Nakai
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Food Proteins: Processing Applications
S Nakai
This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing.
390 pages, Ill.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 11 de enero de 2000 |
| ISBN13 | 9780471297857 |
| Editores | John Wiley & Sons Inc |
| Páginas | 416 |
| Dimensiones | 160 × 240 × 26 mm · 703 g |
| Editor | Modler, H. Wayne |
| Editor | Nakai, Shuryo (University of British Columbia, Vancouver, Canada) |
