Advances In food research. Volume XI / edited by C.O. Chichester and E. M. Mrak.
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: New York : Academic Press, 1962.Edición: 1st edDescripción: ix, 450 p. : gráf. ; 23x 16 cmISBN: - 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
Contenidos:
Existencias:
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.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Materiales de Referencia | FCEQyN-Posadas | CR | (03)66 A244 VXI (Browse shelf(Opens below)) | 1 | Sólo sala | 3159 |
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| (03)66 A244 V.VIII Advances in food research. | (03)66 A244 V.X Advances in food research. | (03)66 A244 V.X Advances in carbohydrate chemistry. | (03)66 A244 VXI Advances In food research. | (03)66 A244 V.XII Advances in food research. | (03)66 A244 V.XII Advances in carbohydrate chemistry. | (03)66 A244 V.XV Advances in food research. |
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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