Call Number (LC) | Title | Results |
---|---|---|
TP453.P7 L4 1983 | Leaf protein concentrates / | 1 |
TP453.P7 L86 1984 | Chemical reagents for protein modification / | 1 |
TP453.P7 L86 1991 | Chemical reagents for protein modification / | 1 |
TP453.P7 L86 2005 | Chemical reagents for protein modification / | 1 |
TP453.P7 N69 2000eb | Novel macromolecules in food systems | 1 |
TP453.P7 O98 2002eb | Food protein analysis : quantitative effects on processing / | 1 |
TP453.P7 P76 2013 | Proteomics in foods principles and applications / | 1 |
TP453.P7 S77 1994 | Structure-function properties of food proteins / | 1 |
TP453.P7 S77 1994eb | Structure-function properties of food proteins / | 1 |
TP453.P7 S95 1975 | Single cell protein from renewable and nonrenewable resources : proceedings of the Symposium on Single Cell Protein Substrates presented at the first Chemical Congress of the North American Continent, Mexico City, Mexico, November 30-December 5, 1975 / | 1 |
TP455 |
Food chemicals codex : by authority of the United States Pharmacopeial Convention / Evaluation of certain food additives and contaminants : seventy-seventh report of the Joint FAO/WHO Expert Committee on Food Additives. Emulsifiers in food technology / Food fortification : trends and technologies / |
4 |
TP455 .E48 2004eb | Emulsifiers in food technology | 1 |
TP455 .F66 1996 Suppl.eb | Food chemicals codex. | 1 |
TP455 .F66 2012eb | Food chemicals codex by authority of the United States Pharmacopeial Convention / | 1 |
TP455 .F66 2014eb | Food chemicals codex : by authority of the United States Pharmacopeial Convention / | 1 |
TP455 .F66 2016eb | Food chemicals codex : by authority of the United States Pharmacopeial Convention / | 1 |
TP455 .F667 2008eb | Food emulsifiers and their applications | 1 |
TP455 .F667 2019eb | Food emulsifiers and their applications / | 1 |
TP455 .J655 1972 | Toxicological evaluation of some enzymes, modified starches and certain other substances / | 1 |
TP455 .M48 2012 |
Methods of analysis of food components and additives Methods of analysis of food components and additives / |
2 |