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01079nam a2200229 a 4500 |
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20171111234402.0 |
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020617s1981 cy da r 000 u eng d |
| 020 |
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|a 0841206058
|q hbk.
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| 040 |
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|a CY
|b University of Cyprus
|e AACR2
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| 050 |
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|a TX553.P7P76 1981
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| 245 |
1 |
0 |
|a Protein functionality in foods:
|b based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980/
|c John P. Cherry, editor
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| 260 |
|
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|a Washington, D.C.:
|b American Chemical Society,
|c c1981
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| 300 |
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|a xi, 332 p. :
|b ill. ;
|c 24 cm.
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| 490 |
0 |
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|a ACS symposium series
|v 147
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| 504 |
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|a Includes bibliographical references and index.
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| 650 |
|
0 |
|a Proteins in human nutrition
|x Congresses
|
| 650 |
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0 |
|a Proteins
|x Analysis
|x Congresses
|
| 650 |
|
0 |
|a Food
|x Sensory evaluation
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| 700 |
1 |
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|a Cherry, John P.,
|x Congresses
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| 710 |
0 |
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|a American Chemical Society.
|b Division of Agricultural and Food Chemistry
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| 952 |
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|a CY-NiOUC
|b 5a0447146c5ad14ac1eb2936
|c 998a
|d 945l
|e TX553.P7P76 1981
|t 3
|x m
|z Books
|
