Food protein chemistry : an introduction for food scientists /

Bibliographic Details
Main Author:	Regenstein, J. M. (Joe M.)
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Regenstein, Carrie, Kochen, Beth
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Orlando : Academic Press, 1984.
Series:	Food science and technology (Academic Press)
Subjects:	Food > Protein content. Proteins in human nutrition. Food > Analysis. Nutrition. Dietary Proteins > analysis Nutritional Physiological Phenomena Food Analysis Aliments > Teneur en protéines. Aliments > Analyse. Protéines dans l'alimentation humaine. TECHNOLOGY & ENGINEERING > Food Science. Nutrition Food > Analysis Food > Protein content Proteins in human nutrition Protéines. Food > Proteins Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Physical Description:	1 online resource (xii, 353 pages) : illustrations
Format:	Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:	Includes bibliographical references (pages 335-336) and index.
ISBN:	9780323153867 0323153860 1299365760 9781299365766