English
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About The Book
Description
Author
First published in 1975 this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.
Piracy-free
Assured Quality
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*COD & Shipping Charges may apply on certain items.
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Details
ISBN 13
9781107403826
Publication Date
-01-12-2012
Pages
-284
Weight
-388 grams
Dimensions
-152x229x15.14 mm
