Advances in food research. Volume IV / edited by E. M. Mrak and G. F. Stewart.
Tipo de material:
TextoIdioma: Inglés - [eng] Lenguaje original: 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
- Witshire bacon
- Work methods design and work simplification
- Nutritional stress factors and food processing
- Chemistry of chlorophyll (with special reference to foods)
- Reversion problems in edible fats
- Fish preservation in southeast Asia
- Effects of heat upon the nutritive value of protein
- Ascorbic acid-use in processing foods
- Insects attacking stored products
Contenidos:
Existencias:
Witshire bacon. -- Work methods design and work simplification. -- Nutritional stress factors and food processing. -- The chemistry of chlorophyll (with special reference to foods). -- Reversion problems in edible fats. -- Fish preservation in southeast Asia. -- The effects of heat upon the nutritive value of protein. -- Insects attacking stored products. -- The use of ascorbic acid in processing foods.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Materiales de Referencia | FCEQyN-Posadas | CR | (03)66 A244 (Browse shelf(Opens below)) | 1 | Sólo sala | 3150 |
Witshire bacon. -- Work methods design and work simplification. -- Nutritional stress factors and food processing. -- The chemistry of chlorophyll (with special reference to foods). -- Reversion problems in edible fats. -- Fish preservation in southeast Asia. -- The effects of heat upon the nutritive value of protein. -- Insects attacking stored products. -- The use of ascorbic acid in processing foods.
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