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Food Proteins, Improvement Through Chemical and Enzymatic Modification /

Feeney, Robert E.

Food Proteins, Improvement Through Chemical and Enzymatic Modification / by Robert E. Feeney and John R. - Washington : American Chemical Society, 1977 - 312 p.

I.123680

LCCN: 172757

Subjects--Personal Names:
1.Proteínas-congresos. I. Whitaker, John. II.t.

Dewey Class. No.: 641.12 F4

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