Food Protein Sources
N. W. Pirie
Cambridge University Press, 2012
57,50 €On orderDelivery: 2-3 weeks
First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.
- ISBN-13
- 9781107403826
- ISBN-10
- 1107403820
- Publisher
- Cambridge University Press
- Year
- 2012
- Publication date
- 2012-01-12
- Pages
- 284
- Dimensions
- 152x230x16
- Weight
- 394