Food proteins : improvement through chemical and enzymatic modification : symposium / sponsored by the Division of Agricultural and Food Chemistry at the First Chemical Congress of the North American Continent, Mexico City, Mexico, Dec. 3-4, 1975 ; Robert E. Feeney, John R. Whitaker, editors.
Contributor(s): Feeney, Robert Earl | Whitaker, John R | American Chemical Society. Division of Agricultural and Food Chemistry.Material type: BookSeries: Advances in chemistry series 160. Publisher: Washington : American Chemical Society, 1977Description: viii, 312 p. : ill. ; 24 cm.ISBN: 0841203393.Call number: 664 FEE Subject(s): Food -- Congresses | Proteins -- CongressesOnline resources: Click here to access online
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|664 DEV Developments in food engineering : proceedings of the 6th International Congress on Engineering and Food /||664 ENG 2nd rev. ed. Engineering properties of foods /||664 FAOs Std. Specifications for identity and purity of food additives /||664 FEE Food proteins : improvement through chemical and enzymatic modification : symposium /||664 FEN 3rd ed. Food chemistry /||664 FEN pt.1 Food chemistry /||664 FEN pt.2 Physical principles of food preservation /|
Includes bibliographical references and index.