New and Developing Sources of Food Proteins /

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Bibliographic Details

Main Author:	Hudson, B. J. F.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1994.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book