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Book Chapter: Thermal denaturation and coagulation of food proteins

TitleThermal denaturation and coagulation of food proteins
Authors
Boye, JIMa, CYHarwalkar, VR
Issue Date1996
PublisherMarcel Dekker.
Citation
Thermal denaturation and coagulation of food proteins. In In: Food Proteins and Their Applications, S Damodaran and A. Paraf (Eds.), p. pp. 25-56. New York: Marcel Dekker, 1997 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/123203

 

DC FieldValueLanguage
dc.contributor.authorBoye, JIen_HK
dc.contributor.authorMa, CYen_HK
dc.contributor.authorHarwalkar, VRen_HK
dc.date.accessioned2010-09-26T11:55:17Z-
dc.date.available2010-09-26T11:55:17Z-
dc.date.issued1996en_HK
dc.identifier.citationThermal denaturation and coagulation of food proteins. In In: Food Proteins and Their Applications, S Damodaran and A. Paraf (Eds.), p. pp. 25-56. New York: Marcel Dekker, 1997en_HK
dc.identifier.urihttp://hdl.handle.net/10722/123203-
dc.languageengen_HK
dc.publisherMarcel Dekker.en_HK
dc.relation.ispartofIn: Food Proteins and Their Applications, S Damodaran and A. Paraf (Eds.)en_HK
dc.titleThermal denaturation and coagulation of food proteinsen_HK
dc.typeBook_Chapteren_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.identifier.hkuros22420en_HK
dc.identifier.epage56en_HK

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