Food protein chemistry an introduction for food scientists

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Bibliographic Details
Main Author:	Regenstein, J. M. (Joe M
Other Authors:	Regenstein, Carrie, Kochen, Beth
Format:	Book
Published:	Orlando Academic Press 1984
Series:	Food science and technology
Subjects:	Proteins in human nutrition Food > Protein content Food > Analysis
Online Access:	Click Here to View Status and Holdings.
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090	0	0	\|a TX553.P7 \|b R43 1984
100	1	#	\|a Regenstein, J. M. \|q (Joe M
245	1	1	\|a Food protein chemistry \|b an introduction for food scientists \|c Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen
260	#	#	\|a Orlando \|b Academic Press \|c 1984
300	#	#	\|a xii, 353 p. \|b ill. \|c 24 cm
490	1	#	\|a Food science and technology
500	#	#	\|a Includes index.
504	#	#	\|a Bibliography: p. 335-336.
650	#	0	\|a Proteins in human nutrition
650	#	0	\|a Food \|x Protein content
650	#	0	\|a Food \|x Analysis
700	1	#	\|a Regenstein, Carrie
700	#	#	\|a Kochen, Beth
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=28403
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