Biochemistry of Food Proteins
Springer US
Chapter title |
Proteins as a Source of Flavour
|
---|---|
Chapter number | 11 |
Book title |
Biochemistry of Food Proteins
|
Published by |
Springer, Boston, MA, January 1992
|
DOI | 10.1007/978-1-4684-9895-0_11 |
Book ISBNs |
978-1-4684-9897-4, 978-1-4684-9895-0
|
Authors |
G. S. D. Weir, Weir, G. S. D. |
Country | Count | As % |
---|---|---|
Unknown | 7 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 3 | 43% |
Researcher | 2 | 29% |
Unknown | 2 | 29% |
Readers by discipline | Count | As % |
---|---|---|
Chemical Engineering | 1 | 14% |
Agricultural and Biological Sciences | 1 | 14% |
Engineering | 1 | 14% |
Unknown | 4 | 57% |