Advances In food research.
Advances In food research. edited by C.O. Chichester and E. M. Mrak. Volume XI /
- 1st ed.
- New York : Academic Press, 1962.
- ix, 450 p. : gráf. ; 23x 16 cm.
The chemistry of protopectin: a critical review of historical data and recent developments. -- Utilization of natural polysaccharide gum in the food industry. -- The chemistry of tea and manufacturing. -- Enzymic reactions in food of low moisture content. -- The action of benzoic and salicyclic acids on the metabolism. -- The nature and role of fluid consistency in food engineering applications.
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Food research Chemistry of protopectin Natural polysaccharide gum-utilization in the food industry Chemistry of tea and manufacturing Enzymic reactions in food of low moisture content Benzoic and salicyclic acids-action on the metabolism Fluid consistency - nature and role of in food engineering applications
(03)66 / A244
The chemistry of protopectin: a critical review of historical data and recent developments. -- Utilization of natural polysaccharide gum in the food industry. -- The chemistry of tea and manufacturing. -- Enzymic reactions in food of low moisture content. -- The action of benzoic and salicyclic acids on the metabolism. -- The nature and role of fluid consistency in food engineering applications.
003
Food research Chemistry of protopectin Natural polysaccharide gum-utilization in the food industry Chemistry of tea and manufacturing Enzymic reactions in food of low moisture content Benzoic and salicyclic acids-action on the metabolism Fluid consistency - nature and role of in food engineering applications
(03)66 / A244