Symposium on Foods: Proteins and Their Reactions
Subtitle: the third in a series of symposia on foods held at Oregon State University. [Papers]
By: Editor: H.W. Schultz. Associate editor: A.F. Anglemier.
Contributors: Schultz, H. W. 1910-; Oregon State University. Dept. of Food Science & Technology.
Publisher: Avi Pub. Co.
Published: 1964
Place of publication: Westport, Conn
Language: eng
Number of pages: 472
Subjects: Proteins -- Congresses.
Genres: Congresses.
Notes: Includes bibliographies.
"Arranged and conducted by the Department of Food Science and Technology, Oregon State University, Corvallis, Oregon."