Developments in food proteins-1 Edited by B. J. F. Hudson, Applied Science Publishers Ltd, London. 335 pp. 1982. Price: £35·00

Autor:	D A, Ledward
Rok vydání:	2011
Zdroj:	Meat science. 7(3)
ISSN:	0309-1740
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::5ea93ed770841e16b215db948bf96cad https://pubmed.ncbi.nlm.nih.gov/22055238 Zobrazit plný text záznamu Full Text from ScienceDirect