{"title":"Advanced dairy chemistry — 1: Proteins: edited by P.F. Fox, Elsevier, 1992. £135.00 (xi + 781 pages) ISBN 1 85166 761 X","authors":"T. Sørhaug, T. Langsrud, L. Stepaniak, G. Vegarud","doi":"10.1016/0924-2244(93)90025-6","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1993-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/0924-2244(93)90025-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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