Symposium on Foods Proteins and their reactions the third in a series of Symposia on Food held at Oregon State University. [Papers] ; editor : H.W. Schultz ; associate editor : A.F. Anglemier.

Symposium on Foods Proteins and their reactions

Библиографические подробности
Корпоративные авторы: Symposium on Foods: Proteins and Their Reactions, Oregon State University, 1963, Oregon. State University, Corvallis. Dept. of Food Science and Technology
Другие авторы: Schultz, Harold William 1910-
Формат: ‌
Язык:English
Опубликовано: Westport, Conn. AVI Pub. 1964
Предметы:
Proteins > Congresses.