Food Protein Analysis: Quantitative Effects On Processing
May 2002 · Food science and technology Book 118 · CRC Press
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About the author
R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England.
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