Food Proteins: Processing Applications - S Nakai - Books - John Wiley & Sons Inc - 9780471297857 - January 11, 2000
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S Nakai
Food Proteins: Processing Applications

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This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing.

390 pages, Ill.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released January 11, 2000
ISBN13 9780471297857
Publishers John Wiley & Sons Inc
Pages 416
Dimensions 160 × 240 × 26 mm   ·   703 g
Editor Modler, H. Wayne
Editor Nakai, Shuryo (University of British Columbia, Vancouver, Canada)

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