Interactions of Food Proteins, eds N. Parris & R. Barford. ix + 294 pp. Washington: American Chemical Society (1991). $59.95 (hardback). ISBN 0 8412 1935 4.

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Interactions of Food Proteins, eds N. Parris & R. Barford. ix + 294 pp. Washington: American Chemical Society (1991). $59.95 (hardback). ISBN 0 8412 1935 4.

Volume 118, Issue 1
John Mitchell
DOI: https://doi.org/10.1017/S0021859600068143

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Interactions of Food Proteins, eds N. Parris & R. Barford. ix + 294 pp. Washington: American Chemical Society (1991). $59.95 (hardback). ISBN 0 8412 1935 4.

Volume 118, Issue 1
John Mitchell
DOI: https://doi.org/10.1017/S0021859600068143

To save this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about saving content to Google Drive.

Interactions of Food Proteins, eds N. Parris & R. Barford. ix + 294 pp. Washington: American Chemical Society (1991). $59.95 (hardback). ISBN 0 8412 1935 4.

Volume 118, Issue 1
John Mitchell
DOI: https://doi.org/10.1017/S0021859600068143

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Interactions of Food Proteins, eds N. Parris & R. Barford. ix + 294 pp. Washington: American Chemical Society (1991). $59.95 (hardback). ISBN 0 8412 1935 4.

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