Advances in food research. Volume VII / edited by E.M.Mrak and G.F. Stewart.
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: New York : Academic Press, 1957. Edición: 1st edDescripción: x, 404 p. : il., gráf.. ; 23 x 16 cmTema(s):
Contenidos:
Existencias:
The profile method of flavor analysis. -- Spoilage of fish and its preservation by chemical agents. -- Water relations of food spoilage microorganisms. -- Chlorine in food plant sanitation. -- Freeze-drying of food products. -- Gelatin. -- Licorice.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Materiales de Referencia | FCEQyN-Posadas | CR | (03)66 A244 V. VII (Browse shelf(Opens below)) | 1 | Sólo sala | 3155 |
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| (03)66 A244 V. IX Advances in carbohydrate chemistry. | (03)66 A244 V. V Advances in food research. | (03)66 A244 V. VI Advances in food research. | (03)66 A244 V. VII Advances in food research. | (03)66 A244 V. XI Advances in carbohydrate chemistry. | (03)66 A244 V. XIII Advances in food research. | (03)66 A244 V. XIV Advances in food research. |
The profile method of flavor analysis. -- Spoilage of fish and its preservation by chemical agents. -- Water relations of food spoilage microorganisms. -- Chlorine in food plant sanitation. -- Freeze-drying of food products. -- Gelatin. -- Licorice.
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