Food Proteins, Improvement Through Chemical and Enzymatic Modification / by Robert E. Feeney and John R.
Material type:
TextPublication details: Washington : American Chemical Society, 1977Description: 312 pSubject(s): DDC classification: - 641.12 F4
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Ingenieria Agroindustrial | General | 641.12 F4 (Browse shelf(Opens below)) | 1 | Available | dia_2321 |
I.123680
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