Work

Physical chemistry of foods

Year: 1992

Type: book

Source: M. Dekker eBooks

Authors: Henry G. Schwartzberg, Richard W. Hartel

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W430703643

FWCI: 26.67

Cites:

Cited by: 456

Related to: 10