Advances in food research. Volume XII / edited by C. O. Chichester and E. M. Mrak.
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: New York : Academic Press, 1963.Edición: 1st edDescripción: ix ; 433 p. : il., gráf. ; 23 x 16 cmTema(s): - Food research
- Osmophilic Yeasts
- Chemistry of nonenzymic browning
- Carbon dioxide-use in the transport and storage of fruits and vegetables
- Refrigerated transport on shipboard
- Passion fruit-physiology, chemistry, and technology
- Synthetic gums-utilization in the food industry
- Fish saosage and ham Industry in Japan
Contenidos:
Existencias:
Chemistry of nonenzymic browning. I. The reaction between aldoses and amines. -- Osmophilic Yeasts. -- The use of carbon dioxide in the transport and storage of fruits and vegetables. -- Refrigerated transport on shipboard. -- Physiology, chemistry, and technology of passion fruit. -- Utilization of synthetic gums in the food industry. -- Fish saosage and ham Industry in Japan.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Materiales de Referencia | FCEQyN-Posadas | CR | (03)66 A244 V.XII (Browse shelf(Opens below)) | 1 | Sólo sala | 3160 |
Chemistry of nonenzymic browning. I. The reaction between aldoses and amines. -- Osmophilic Yeasts. -- The use of carbon dioxide in the transport and storage of fruits and vegetables. -- Refrigerated transport on shipboard. -- Physiology, chemistry, and technology of passion fruit. -- Utilization of synthetic gums in the food industry. -- Fish saosage and ham Industry in Japan.
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