We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£110.44
Springer - New and Developing Sources of Food Proteins Book
Price data last checked 36 day(s) ago - refreshing...
We'll watch every seller, every day. One email when your price arrives.
It has never been this cheap. We have no record of a lower price.
£110 today · cheaper than every other day in the last 3 months
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 55 days • 55 data points (No recent data available)
Price Distribution
Price distribution over 55 days • 2 price levels
Price Analysis
Most common price: £111 (46 days, 83.6%)
Price range: £111 - £113
Price levels: 2 different prices over 55 days
Description
Key Features
Valuable resource for food technologists looking for updated information on protein development.
Essential reading for agriculturists seeking to understand new protein source trends.
Highly useful for biotechnologists focused on the science of food production.
Concise layout designed to help readers find information quickly and efficiently.
Packed with a high volume of technical information in a streamlined format.
Recommended by Bioseparation for its depth of content and professional value.
Product Specifications
- Brand
- Springer
- Format
- paperback
- ASIN
- 1461361397
- Category
- Books > Subjects > Food & Drink
- Domain
- Amazon UK
- Publication Date
- 25 September 2012
- Listed Since
- 06 December 2012
Barcode
No barcode data available
Similar Products You Might Like
Functionality of Proteins in Food
Springer
Plant Proteins from European Crops: Food and Non-Food Applications
Springer
Proteine - nutritive und funktionelle Eigenschaften (Gesunde Ernährung Healthy Nutrition)
Springer
Proteine - nutritive und funktionelle Eigenschaften (Gesunde Ernährung Healthy Nutrition)
Springer
Springer Rational Design of Stable Protein Formulations Book
Springer
Food Product Development: From Concept to the Marketplace
Springer
Proteins: Structure, Function, and Engineering: 24 (Subcellular Biochemistry, 24)
Springer
Proteins: Structure, Function, and Engineering: 24 (Subcellular Biochemistry, 24)
Springer
Springer Stability of Protein Pharmaceuticals Part B Book
Springer
Food Proteins and Their Applications: 80 (Food Science and Technology)
CRC Press
Springer Protein Structure and Modeling - Biochemistry Textbook
Springer
Food Proteins: Processing Applications
Wiley
Evolution of the Protein Synthesis Machinery and Its Regulation
Springer
Protein - Protein Interaction: 110 (Advances in Biochemical Engineering/Biotechnology, 110)
Springer
Advances in Food Chemistry: Food Components, Processing and Preservation
Food Protein Analysis: Quantitative Effects On Processing (Food Science and Technology)
CRC Press
Formulation, Characterization, and Stability of Protein Drugs: Case Histories: 9 (Pharmaceutical Biotechnology, 9)
Springer
Springer Protein Reviews Volume 23: 1414 - Science Book
Springer
A Practical Guide to Protein Engineering (Learning Materials in Biosciences)
Springer
Springer Green Protein Processing Technologies From Plants Book
Springer
Perspectives for Peas and Lupins as Protein Crops: 8 (World Crops: Production, Utilization and Description, 8)
Springer
Springer - Enzymes in Food Processing - Second Edition
Springer
Springer - Enzymes in Food Processing (Second Edition)
Springer
Proteins: Sustainable Source, Processing and Applications
Academic Press