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Advances in food research. Volume XXII / edited by C. O. Chichester , E. M. Mark and G. F. Stewart
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: New York : Academic Press, 1976. Edición: 1st edDescripción: vi; 292 p. : fig. ; 23 x 16 cmISBN: - 0120164256
Contenidos:
Existencias:
N-Nitrosamines: a review of chemical and Biological properties and their estimation in foodstuffs. -- Development of Flavor, Odor, and Pungency in Onion and Garlic. -- Clostridium botulinum and its importance in fishery products. -- Food products intended to improve nutrition in the developing world. -- Scanning electron microscopy in food science and technology. -- Emulsion stability and its relation to foods.
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FCEQyN-Posadas | CR | (03)66 A244 (Browse shelf(Opens below)) | 1 | Sólo sala | 11150 |
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| (03)59.9.07 P588 Day to day anxiety management / | (03)621 D813 T.1 Manual del constructor de máquinas : | (03)66.013 W776 T. 6 Tecnología química. | (03)66 A244 Advances in food research. | (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. |
N-Nitrosamines: a review of chemical and Biological properties and their estimation in foodstuffs. -- Development of Flavor, Odor, and Pungency in Onion and Garlic. -- Clostridium botulinum and its importance in fishery products. -- Food products intended to improve nutrition in the developing world. -- Scanning electron microscopy in food science and technology. -- Emulsion stability and its relation to foods.
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