Check nearby libraries
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
Subjects
Food, composition, ProteinsShowing 2 featured editions. View all 2 editions?
Edition | Availability |
---|---|
1
Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub))
April 11, 1996, Wiley-VCH, Wiley-Interscience
in English
0471186147 9780471186144
|
aaaa
Libraries near you:
WorldCat
|
2
Food Proteins: Properties and Characterization
1996, Wiley & Sons, Incorporated, John
in English
1560819189 9781560819189
|
zzzz
Libraries near you:
WorldCat
|
Book Details
First Sentence
"Proteins as food components have two important functions, namely, those relating to the physicochemical properties essential for maintaining good product quality and those that serve to meet nutritional requirements."
ID Numbers
Community Reviews (0)
Feedback?History
- Created April 29, 2008
- 6 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
March 15, 2023 | Edited by ImportBot | import existing book |
October 5, 2021 | Edited by ImportBot | import existing book |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |