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速递书局
| 封面: |
 |
| 题名: |
Hydrophobic Interactions in Food Systems |
| 作者: |
Shuryo Nakai |
| 出版社: |
CRC Press |
| 出版日期: |
18 January 2018 |
| ISBN: |
9781351081764 |
| 附属页: |
齐全 |
| 书签: |
有 |
| 格式: |
清晰PDF |
| 内容简介: |
This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins. |
| 求助帖链接: |
http://www.expaper.cn/forum.php?mod=viewthread&tid=138933&page=1#pid704413 |
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发表于 2018-3-9 22:09:09
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