Food proteins. Improvement through chemical and enzymatic modification /
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| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Washington :
American Chemical Society,
1977
|
| Schriftenreihe: | Advances im chemistry series
Vol. 160 |
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| 080 | |a 641.12 |2 UDC-MRF | ||
| 100 | 1 | |a Feeney, Robert E. | |
| 242 | 1 | 0 | |a Potravinové proteíny. Vylepšenie pomocou chemických a enzymatických modifikácií |
| 245 | 1 | 0 | |a Food proteins. Improvement through chemical and enzymatic modification / |c Authors: Robert E. Feeney and Co. |
| 260 | |a Washington : |b American Chemical Society, |c 1977 | ||
| 300 | |a 8, 312 s. | ||
| 490 | 0 | |a Advances im chemistry series |v Vol. 160 | |
| 760 | 1 | |t Advances im chemistry series |g Vol. 160 | |
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| 992 | |a AZN | ||
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