Soybeans: chemistry and technology / Volume 1. Proteins.
Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - P...
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| Formato: | Libro |
| Lenguaje: | Inglés |
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Connecticut :
The Avi Publishing,
1972.
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| Aporte de: | Registro referencial: Solicitar el recurso aquí |