Textured vegetable protein in the American kitchen

Research output: Book/Report/Conference proceeding › Book

Original language	English (US)
Place of Publication	Urbana
Publisher	Illinois Center for Soy Foods, College of Agriculture, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign
ISBN (Print)	9781883097400
State	Published - 2002

Library availability

@book{a10bf85e77f14b6ca43f728aff4c058a,

title = "Textured vegetable protein in the American kitchen",

author = "Klein, {Barbara P.} and Cadwallader, {Keith R.}",

year = "2002",

language = "English (US)",

isbn = "9781883097400",

publisher = "Illinois Center for Soy Foods, College of Agriculture, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign",

}

TY - BOOK

T1 - Textured vegetable protein in the American kitchen

AU - Klein, Barbara P.

AU - Cadwallader, Keith R.

PY - 2002

Y1 - 2002

UR - http://www.worldcat.org/oclc/55759917

M3 - Book

SN - 9781883097400

BT - Textured vegetable protein in the American kitchen

PB - Illinois Center for Soy Foods, College of Agriculture, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign

CY - Urbana

ER -