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: Applied Science Publishers
Published: 1973
Place of publication: London
Language: eng
Number of pages: 308
Subjects: Carbohydrates -- Congresses.; Food -- Congresses.
Notes: "An industry-university co-operation symposium organised under the auspices of the National College of Food Technology ... on 10th and 11th April, 1973."