 Food Proteins: Processing Applications
ISBN: 978-0-471-29785-7
Hardcover
390 pages
December 1999
US $160.00
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"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000)
"...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..."
"...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000)
"This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)
"...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..."
"...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000)
"This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)
