Molecular structure and function of food carbohydrate.
By: Edited by G. G. Birch and L. F. Green.
Contributors: Birch, G. G. ed.; Green, Leslie Frank, ed.; National College of Food Technology.
Publisher: Wiley
Published: 1973
Place of publication: New York
Language: eng
Number of pages: 308
Subjects: Carbohydrates -- Congresses.; Food -- Congresses.; Carbohydrates -- Congresses.
Notes: Includes bibliographical references.
"A Halsted Press book."
"An industry-university co-operation symposium organised under the auspices of the National College of Food Technology ... on 10th and 11th April, 1973."