Food Proteins: Properties and Characterization (Food Science and Technology)

Language: English

Published by Wiley-VCH, 1996

0471186147 / 9780471186144

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This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 560 pages, black & white illustrations. BIC Classification: PSBC; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 234 x 163 x 41. Weight in Grams: 1018. . 1996. 1st Edition. hardcover. . . . . Books ship from the US and Ireland.

Seller Inventory # V9780471186144

Title
Food Proteins: Properties and Characterization (Food Science and Technology)
Author
. Ed(s): Nakai, Shuryo; Modler, H. Wayne
Publisher
Wiley-VCH
Publication year
1996
Condition
New
Binding
Hardcover
Language
English
ISBN 10
0471186147
ISBN 13
9780471186144

Kennys Bookstore

Olney, MD, U.S.A.

5-star seller

AbeBooks seller since October 9, 2009

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