Advances in food research. Volume X / edited by C. O. Chichester and E. M. Mrak.
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: New York : Academic Press, 1960. Edición: 1st edDescripción: xiii ; 488 p. : il., gráf. ; 23 x 16 cmTema(s): - Food research
- Research in food science and food technology: a status report
- Protein chemistry and food research
- Aroma and flavor of japanese soy sauce
- Public health significance of paralytic shellfish poison
- Sauerkraut
- Problems of the potato chip industry-processing and technology
- Postharvest biochemistry of tropical and subtropical fruits
- Biochemistry and meat hydration
Contenidos:
Existencias:
Research in food science and food technology: a status report -- Protein chemistry and food research. -- Aroma and flavor of japanese soy sauce. -- Public health significance of paralytic shellfish poison. -- Problems of the potato chip industry-processing and technology. -- Sauerkraut. -- The postharvest biochemistry of tropical and subtropical fruits. -- Biochemistry and meat hydration.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Materiales de Referencia | FCEQyN-Posadas | CR | (03)66 A244 V.X (Browse shelf(Opens below)) | 1 | Sólo sala | 3158 |
Research in food science and food technology: a status report -- Protein chemistry and food research. -- Aroma and flavor of japanese soy sauce. -- Public health significance of paralytic shellfish poison. -- Problems of the potato chip industry-processing and technology. -- Sauerkraut. -- The postharvest biochemistry of tropical and subtropical fruits. -- Biochemistry and meat hydration.
There are no comments on this title.
Log in to your account to post a comment.