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An edition of Surfactants and Proteins in Food Technology and Processing (2015)

Surfactants and Proteins In Food Technology and Processing (Surfactant Science)

1 edition

by and

Surfactants and Proteins In Food Technology a...
Eric Dickinson, B.S. Murray, E...
Surfactants and Proteins In Food Technology and Processing (Surfactant Science) by Eric Dickinson, B.S. Murray, Eric Dickinson, B.S. Murray
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Last edited by ImportBot
September 16, 2021 | History
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An edition of Surfactants and Proteins in Food Technology and Processing (2015)

Surfactants and Proteins In Food Technology and Processing (Surfactant Science)

1 edition

by and

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
CRC
Language
English
Pages
400

Subjects

Food industry and trade Chemistry, physical and theoretical
Edition Availability
Cover of: Surfactants and Proteins In Food Technology and Processing (Surfactant Science)
Surfactants and Proteins In Food Technology and Processing (Surfactant Science)
June 15, 2015, CRC
Hardcover in English - 1 edition
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Book Details

The Physical Object

Format
Hardcover
Number of pages
400

Edition Identifiers

Open Library
OL12231471M
ISBN 10
1574445308
ISBN 13
9781574445305

Work Identifiers

Work ID
OL25093543W

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{{cite book|author1=Eric Dickinson |author2=B.S. Murray |date=June 15, 2015 |title=Surfactants and Proteins In Food Technology and Processing (Surfactant Science) |publisher=CRC |isbn=978-1-57444-530-5 |ol=12231471M}}