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Proteins and their reactions

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Bibliografiska uppgifter
Huvudupphovsmän:	Schultz, H. W (Författare, medförfattare), Anglemier, A. F (Författare, medförfattare)
Materialtyp:	Bok
Språk:	engelska
Publicerad:	Westport Avi 1964
Serie:	Oregon State University Symposia, 3
Ämnen:	TECNOLOGIA DE ALIMENTOS Alimentos PROTEINAS PROTEINAS ALIMENTARIAS METABOLISMO DE PROTEINAS HUEVOS Carne Cereales
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Liknande verk

Protein food supplements
av: Noyes, Robert
Publicerad: (1969)

Quality control for the food industry
av: Kramer, Amihud, et al.
Publicerad: (1973)

Development in food proteins
av: Hudson, B. J
Publicerad: (1984)

Protein functionality in food systems
av: Hettiarachchy, Navam S, et al.
Publicerad: (1994)

Food Proteins and Peptides. Chemistry, Functionality, Interactions, and Commercialization.
Publicerad: (2016)

Seminar on microbiological conversion of raw materials and by - products of agriculture into proteins, alcohol and other products: proceedings
Publicerad: (1982)

Handbook of nutritive value of processed food
av: Rechcigl, Miloslav
Publicerad: (1982)

La ciencia de los alimentos
av: Potter, Norman N
Publicerad: (1973)

Food science and technology
av: Pyke, Magnus
Publicerad: (1976)

Food science and technology
av: Pyke, Magnus
Publicerad: (1970)

Food dehydration: a dictionary and guide
av: Brennan, James G
Publicerad: (1994)

Proteins as human food. Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969
av: Lawrie, Ralston Andrew
Publicerad: (1970)

Food products formulary
av: Komarik, Stephan L, et al.
Publicerad: (1974)

Food proteins and their applications
av: Damodaran, Srinivasan, et al.
Publicerad: (1997)

Evaluation of Novel protein products
av: Bender, A. E, et al.
Publicerad: (1970)

Symposium: Phosphates in Food Processing
av: Deman, J. M, et al.
Publicerad: (1971)

Protein quality and the effects of processing
av: Phillips, R. Dixon, et al.
Publicerad: (1988)

Food dehydration
av: Arsdel, Wallace van, et al.
Publicerad: (1973)

Food dehydration
av: Arsdel, Wallace van, et al.
Publicerad: (1964)

Food technology
av: Prescott, Samuel, et al.
Publicerad: (1937)

Processed plant protein foodstuffs
av: Altschul, Aaron Mayer
Publicerad: (1958)

Proteinas alimentarias: bioquímica - propiedades funcionales valor nutricional - modificaciones químicas
av: Cheftel, Jean-Claude, et al.
Publicerad: (1989)

Upgrading residues and by products for animals
av: Huber, John T
Publicerad: (1981)

Utilization of protein resources
av: Stanley, David, et al.
Publicerad: (1981)

Practical food microbiology and technology
av: Weiser, Harry H
Publicerad: (1962)

Practical food microbiology and technology
av: Weiser, Harry H
Publicerad: (1971)

Protein in human nutrition
av: Porter, J. W. G, et al.
Publicerad: (1973)

Nutrition: a comprehensive treatise
av: Beaton, George H, et al.
Publicerad: (1964)

Los aditivos en los alimentos
av: Madrid Vicente, Antonio
Publicerad: (1992)

Cómo estimular el consumo de alimentos proteínicos
av: Fridthjof, John
Publicerad: (1963)

Simposio: Las Proteínas en la alimentación del hombre
av: Pires, Antonio, et al.
Publicerad: (1979)

Alimentos proteicos: política y acción
av: Kasahara Garrido, Ismael, et al.
Publicerad: (1971)

Química agrícola
av: Primo Yúfera, Eduardo
Publicerad: (1979)

Fish protein concentrate
av: Levin, Ezra
Publicerad: (1968)

Effects of heating on foodstuffs
av: Priestley, R. J
Publicerad: (1979)

New proteins foods: technology
av: Altschul, Aaron Mayer
Publicerad: (1974)

Cereal grains: properties, processing, and nutritional attributes
av: Serna-Saldívar, Sergio R. Othón
Publicerad: (2010)

Cereal grains: laboratory reference and procedures manual
av: Serna-Saldívar, Sergio R. Othón
Publicerad: (2012)

Chemical synthesis and sequencing of peptides and proteins
av: Liu, Teh-Yung
Publicerad: (1981)

Microbiología de los alimentos conservados por el frío
av: Halbinger, Roberto E, et al.
Publicerad: (1992)