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Book reviews
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00756.x
Subject(s) - food science , starch , humanities , art , chemistry
Books review in this article: Starch and its Components. By W. B anks and C. T. G reenwood Water Relations of Foods. Ed. by R. B. D uckworth Protein Nutritional Quality of Foods and Feeds. Ed. by M. F riedman Fresh Meat Technology. By E. K armas Single Cell Protein II. Ed. by S. R. T annenbaum and D. I. G. W ang