Food proteins properties and characterization

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Bibliographic Details
Other Authors:	Modler, H. W. H. Wayne, Nakai, Shuryo
Format:	Book
Published:	New York VCH 1996
Series:	Food science and technology
Subjects:	Proteins
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-150162
020	#	#	\|a 1560816910
090	0	0	\|a TP453.P7 \|b F68 1996
245	1	1	\|a Food proteins \|b properties and characterization \|c edited by S. Nakai and H.W. Modler
260	#	#	\|a New York \|b VCH \|c 1996
300	#	#	\|a xii, 544 p. \|b ill. \|c 25 cm
490	1	#	\|a Food science and technology
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Proteins
700	1	#	\|a Modler, H. W. \|q H. Wayne
700	#	#	\|a Nakai, Shuryo
840	#	#	\|a Food science and technology (VCH Publishers)
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=150162
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|01700##a0011.2.2\|\|