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BOOK REVIEWS
Publication year - 1985
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1985.tb00354.x
Subject(s) - library science , citation , computer science
Book reviewed in this article: Developments in Food Proteins —3 (ED) B. J. F. Hudson The Chemistry of Cereal Proteins. R. Lasztity Starch , 2nd Edition, Edited By R. L. Whistler, James N. BeMiller and Eugene F. Paschall Food Hydrocolloids , Vol. 2, Martin Glicksman, ed. Food Analysis, Principles and Techniques , Vol. 2. Physicochemical Techniques. D. W. Gruenwedel and J. R. Whitaker, eds. Developments in Food Analysis Techniques —3. R. D. King, ed. Modern Methods of Food Analysis. Edited by K. K. Stewart and J. R. Whitaker Methods in Enzymology. Volume 104. Enzyme Purification and Related Techniques, part C. Edited by William B. Jakoby Post‐Harvest Pathology of Fruits and Vegetables. Edited by Colin Dennis Food Microbiology , Volume 8, The Economic Microbiology Series, (ISBN 0–12–596558–3) A. H. Rose (ed.)