Feeney, Robert E. <br/><br/>
Food Proteins, Improvement Through Chemical and Enzymatic Modification / 
by Robert E. Feeney and John R. 
 - Washington :   American Chemical Society,  1977 
 - 312 p. 
<br/><br/> I.123680 
<br/><br/><label>LCCN: </label>172757 
<br/><br/><label>Subjects--Personal Names: </label><br/>1.Proteínas-congresos. I. Whitaker, John. II.t.
<br/><br/><label>Dewey Class. No.: </label>641.12 F4