English
Deutsch
Log In
Log in with Fraunhofer Smartcard
Password Login
Research Outputs
Fundings & Projects
Researchers
Institutes
Statistics
Fraunhofer-Gesellschaft
Home
Fraunhofer-Gesellschaft
Artikel
Using proteins as additives in foods. An introduction
Details
Full
Export
Statistics
Options
Show all metadata (technical view)
2004
Book Article
Title
Using proteins as additives in foods. An introduction
Author(s)
Luyten, H.
Vereijken, J.
Bücking, M.
Mainwork
Proteins in food processing
Language
English
Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME
