Protein Structure-Function Relationships in Foods - edited by R.Y. Yada, R.L. Jackman and J.L. Smith, Blackie, 1994. £59.00 (xi + 202 pages) ISBN 0 7514 0186 2

Author： Alli I.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.6, Iss.4, 1995-04, pp. : 141-141

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