Food proteins and peptides chemistry, functionality, interactions, and commercialization

Food proteins and peptides chemistry, functionality, interactions, and commercialization

Bibliographic Details
Main Author: Hettiarachchy, Navam S. (Author)
Format: Book
Language:English
Published: Boca Raton, Florida Taylor & Francis Group c2012
Subjects:
Food > Protein contents
Peptides
Peptides > Physiological effect
Proteins in human nutrition
Online Access:Crcnetbase
Description
Physical Description:xvi, 454 p. ill. 25 cm
ISBN:142009341X (hardback : alk. paper)
1420093428 (e-book)
9781420093414 (hardback : alk. paper)
9781420093421 (e-book)

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