Protein Quality and the Effects of Processing (Food Science and Technology)

Cover Type: Hard Cover with 416 pages
Published by: CRC
Edition: 1st Edition December 19, 1988
Written in: English
ISBN 10 Number: 0824779843
ISBN 13 Number: 978-0824779849
Book Dimensions: 9.2 x 6 x 0.9 inches
Weighs: 1.5 pounds <a href="http://www.amazon.com/gp/help/seller/shipping.html/ref=dp_pd_shipping/192-0991393-2101757?ie=UTF8&amp;asin=0824779843&amp;seller=ATVPDKIK">

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	Protein Quality and the Effects of Processing (Food Science and Technology)
	by Phillips Sales Rank: 3475581	$189.95 At Amazon on 12-2-2008.

*Features* Cover Type: Hard Cover with 416 pages Published by: CRC Edition: 1st Edition December 19, 1988 Written in: English ISBN 10 Number: 0824779843 ISBN 13 Number: 978-0824779849 Book Dimensions: 9.2 x 6 x 0.9 inches Weighs: 1.5 pounds *Product Description* Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists, Back To Top
Protein Quality and the Effects of Processing (Food Science and Technology) ~~List Price: $189.95~~ Available from Amazon Price: $189.95 Updated on 12-2-2008.

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