Protein Structure-Function Relationships in Foods /

Bibliographic Details
Main Author:	Yada, R. Y. (Rickey Yoshio), 1954-
Corporate Author:	SpringerLink (Online service)
Other Authors:	Jackman, R. L., Smith, J. L.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1994.
Subjects:	Proteins > Structure. Proteins > Analysis. Food > Protein content. Electronic books.
Online Access:	Connect to the full text of this electronic book

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