Protein Quality and the Effects of Processing: 1st Edition (Hardback) book cover

Protein Quality and the Effects of Processing

1st Edition

By Phillips

CRC Press

416 pages

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Hardback: 9780824779849
pub: 1988-12-19
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Description

Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,

About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science