| 000 | 00996nam a2200253zi 4500 | ||
|---|---|---|---|
| 005 | 20200314100317.0 | ||
| 008 | 970106s1979 xxu 000 0 eng | ||
| 020 | _a0841204780 | ||
| 035 | _aMX001000309176 | ||
| 050 |
_aTX553.P7 _bP67 |
||
| 100 |
_aPour-el, Okiva, _eautor |
||
| 245 | 1 | 0 |
_aFunctionality and protein structure / _cOkiva pour-el |
| 264 | 1 |
_aWashington, D.C. : _bAmerican Chemical Society, _c1979 |
|
| 300 | _a243 páginas | ||
| 490 | 0 |
_aACS symposium series ; _v92 |
|
| 500 | _a"based on a symposium sponsored by the acs division of agriculture and food chemistry at the 175th meeting of the american chemical society, anaheim california, 1978" | ||
| 650 | 0 |
_aAlimentos _xEvaluación sensorial |
|
| 650 | 0 |
_aProteinas en la nutricion _vCongresos |
|
| 710 | 2 |
_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry |
|
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 999 |
_c2838 _d2838 |
||