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Protein functionality in foods / John P. Cherry, editor.

Contributor(s): Cherry, John P | American Chemical Society, Division of Agricultural and Food Chemistry.
Material type: materialTypeLabelBookSeries: ACS symposium series, 0097-6156 ; 147. Publisher: Washington, D.C. : American Chemical Society, 1981Description: xi, 332 p. : ill. ; 24 cm.ISBN: 0841206058.Call number: 641.12 PRO Subject(s): Food -- Sensory evaluation -- Congresses | Proteins -- Analysis -- Congresses | Proteins in human nutrition -- Congresses
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Textbook (FL2)
641.12 PRO (Browse shelf) 1 Available 1000015442

Includes bibliographies and index.

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