Work

Physical Chemistry of Foods

Year: 2003

Type: book-review

Source: Food Chemistry

DOI: 10.1016/s0308-8146(03)00246-2

Author: Richard A. Frazier

Institution: University of Reading

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1991273076

Cites:

Cited by: 385

Related to: 10