Protein quality and the effects of processing /
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| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York:
M. Dekker,
1988
|
| Series: | Food science and technology;
v.29. |
| Subjects: | |
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| 008 | 900502s1988 nyua 00 0k eng | ||
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| 245 | 0 | 0 | |a Protein quality and the effects of processing / |c edited by R. Dixon Phillips and John W. Finley |
| 260 | |a New York: |b M. Dekker, |c 1988 | ||
| 300 | |a 397p.: |b ill.; |c 24cm | ||
| 440 | 0 | |a Food science and technology; |v v.29. | |
| 500 | |a Includes index | ||
| 650 | 0 | |a Proteins. | |
| 650 | 0 | |a Food |x Protein content. | |
| 650 | 0 | |a Food industry and trade. | |
| 700 | 1 | |a Phillips, R. Dixon |d 1943- | |
| 700 | 1 | |a Finley, John W., |d 1942- . | |
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