Food proteins improvement through chemical and enzymatic modification

Detalles Bibliográficos
Autor Corporativo:	American Chemical Society. Division of Agricultural and Food Chemistry
Outros autores:	Feeney, Robert Earl (Editor), Whitaker, John R. (Editor)
Formato:	Electronic Resource
Idioma:	English
Publicado:	Washington, DC American Chemical Society [1977]
Series:	Advances in chemistry series v. 160
Subjects:	Proteins > Congresses. Electronic books.
Acceso en liña:	Available for University of the Philippines Diliman via ACS Publications. Click here to access Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy