In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
€320.94
यह ईबुक खरीदें और 1 और मुफ़्त पाएं!
स्वरूप PDF ● पेज 336 ● ISBN 9781351411202 ● प्रकाशक Taylor and Francis ● प्रकाशित 2017 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 5320791 ● कॉपी सुरक्षा Adobe DRM
एक DRM सक्षम ईबुक रीडर की आवश्यकता है
एक ही लेखक से अधिक ईबुक / संपादक
45,484 इस श्रेणी में ईबुक
