Vegetable protein technology value in meat and poultry products

Библиографические подробности
Главный автор:	Hoogenkamp, Henk W.
Формат:	‌
Язык:	English
Опубликовано:	[St. Louis, Missouri] Protein Technologies International c1991.
Предметы:	Soy proteins. Proteins. Food > Protein content.