Food protein sources edited by N.W. Pirie

By:

Pirie, N.W

Material type: Text

TextLanguage: English Publication details: Cambridge : Cambridge University Press , 1975Description: xx, 260 pISBN:

0521205883

Subject(s):

Food
Nutrition
Protein
Yeast

DDC classification:

21st ed. 613.282 FOO

Contents:

Contents Pt. 1. Sources edible after minimal processing - Pt. 2. Concentrates made by mechanical extraction - Pt. 3. Concentrates made by biological conversion

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
English Books	NFLIC-FRI Library	613.282 FOO (Browse shelf(Opens below))	Available		24905

Contents Pt. 1. Sources edible after minimal processing - Pt. 2. Concentrates made by mechanical extraction - Pt. 3. Concentrates made by biological conversion

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