Food proteins improvement through chemical and enzymatic modification

Detalles Bibliográficos
Autor Corporativo:	American Chemical Society. Division of Agricultural and Food Chemistry
Otros Autores:	Feeney, Robert Earl (Editor), Whitaker, John R. (Editor)
Formato:	Electronic Resource
Lenguaje:	English
Publicado:	Washington, DC American Chemical Society [1977]
Colección:	Advances in chemistry series v. 160
Materias:	Proteins > Congresses. Electronic books.
Acceso en línea:	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