Protein Structure-Function Relationships in Foods

Language: English

Published by Springer, Berlin, 1994

0751401862 / 9780751401868

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Seller: moluna, Greven, Germanymoluna

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Physicochemical Properties Of Proteins: Texturization Via Gelation. Glass and Film Formation. Microstructure of Protein Gels Related to Functionality. Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis. Control of Polypheno.

Seller Inventory # 898575302

Title
Protein Structure-Function Relationships in Foods
Author
Yada, Rickey Y.|Jackman, R. L.
Publisher
Springer, Berlin
Publication year
1994
Condition
New
Binding
Hardcover
Language
English
ISBN 10
0751401862
ISBN 13
9780751401868

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

Item26 to 60 business days26 to 60 business days
First itemUS$ 56.23US$ 56.23
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Moluna GmbH

Engberdingdamm 27
Greven, Germany 48268