Text

Symposium on Foods: Proteins and Their Reactions

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In discussing the proteins of meat, rather different problems from any so far encountered in this symposium are presented because the muscle tissue under consideration has developed structural features from the macroscopic down to the microscopic level, specially adapted to moving the animal and its parts, and to maintaining is posture.

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Availability

01 TP 151

574 Sch p c1

Available

Detail Information

Series Title

-

Call Number

574 Sch p c1

Publisher

Connecticut : AVI PUBLISHING COMPANY., 1964

Collation

472 hal, 21 cm

Language

English

ISBN/ISSN

-

Classification

574 Sch p c1

Content Type

-

Media Type

-

Carrier Type

-

Edition

ed 1

Subject(s)

Food Technology

Specific Detail Info

sampul berwarna kuning

Statement of Responsibility

-

Other version/related

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