An edition of Food proteins
(1996)
Food Proteins
Properties and Characterization (Food Science and Technology)
by Shuryo Nakai
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Subjects
Proteins, Food, compositionShowing 2 featured editions. View all 2 editions?
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Food Proteins: Properties and Characterization (Food Science and Technology)
January 1996, VCH Publishers
Hardcover
in English
1560816910 9781560816911
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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."
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- Created April 30, 2008
- 4 revisions
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| July 31, 2019 | Edited by MARC Bot | associate edition with work OL19373459W |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |