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New and Developing Sources of Food Proteins
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  • Year: 1994
  • Author: D. M. Mulvihill, P. F. Fox (auth.), B. J. F. Hudson (eds.)
New and developing sources of food proteins
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  • English
  • Year: 1994
  • Author: D. M. Mulvihill, P. F. Fox (auth.), B. J. F. Hudson (eds.)
Biochemistry of Food Proteins
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  • Year: 1992
  • Author: Marilynn I. Schnepf (auth.), B. J. F. Hudson (eds.)
Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects
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  • English
  • Year: 1993
  • Author: P. F. Fox (auth.), P. F. Fox (eds.)
Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects
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  • English
  • Year: 1993
  • Author: P. F. Fox (auth.), P. F. Fox (eds.)
Physiological and Pharmacological Aspects of the Reticulo-Rumen
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  • Year: 1987
  • Author: B. F. Leek (auth.), L. A. A. Ooms, A. D. Degryse, A. S. J. P. A. M. van Miert (eds.)
Microbiology and Biochemistry of Cheese and Fermented Milk
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  • Year: 1997
  • Author: P. F. Fox, P. L. H. McSweeney (auth.), B. A. Law (eds.)
Microbiology and Biochemistry of Cheese and Fermented Milk
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  • Year: 1997
  • Author: P. F. Fox, P. L. H. McSweeney (auth.), B. A. Law (eds.)
Biochemistry of Food Proteins
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  • Year: 1996
  • Author: B. J. F. Hudson
Advanced Dairy Chemistry—1 Proteins: Part A / Part B
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  • English
  • Year: 2003
  • Author: P. F. Fox (auth.), P. F. Fox, P. L. H. McSweeney (eds.)
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