| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:288135162:3268 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:288135162:3268?format=raw |
LEADER: 03268cam a2200565Ma 4500
001 4249983
005 20220625225433.0
006 m o d
007 cr cn|||||||||
008 010418s1996 nyua ob 001 0 eng d
035 $a(OCoLC)ocm47011455
035 $a(NNC)4249983
040 $aN$T$beng$epn$cN$T$dOCL$dOCLCQ$dYDXCP$dOCLCG$dOCLCQ$dUV0$dTULIB$dOCLCQ$dZCU$dOCLCO$dOCLCF$dOCLCQ$dCRCPR$dOCLCQ$dIWA$dMND$dOCLCQ$dUAB$dD6H$dERL$dOCLCQ$dCOO$dWYU$dUWO$dVT2$dOCLCQ$dTYFRS$dLEAUB$dOCLCO
019 $a311307990$a312181455$a437413992$a779913463$a1029488992$a1031046708$a1065677023$a1067182193$a1084339656
020 $a0585367418$q(electronic bk.)
020 $a9780585367415$q(electronic bk.)
020 $a9780824795320$q(hardcover ;$qacid-free paper)
020 $a0824795326$q(hardcover ;$qacid-free paper)
020 $a9781439822548
020 $a1439822549
020 $z0824795326$q(hardcover ;$qacid-free paper)
035 $a(OCoLC)47011455$z(OCoLC)311307990$z(OCoLC)312181455$z(OCoLC)437413992$z(OCoLC)779913463$z(OCoLC)1029488992$z(OCoLC)1031046708$z(OCoLC)1065677023$z(OCoLC)1067182193$z(OCoLC)1084339656
050 4 $aTP248.65.P76$bS87 1996eb
072 7 $aSCI$x010000$2bisacsh
082 04 $a660/.63$220
049 $aZCUA
245 00 $aSurface activity of proteins :$bchemical and physicochemical modifications /$cedited by Shlomo Magdassi.
260 $aNew York :$bM. Dekker,$c©1996.
300 $a1 online resource (viii, 327 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
505 00 $tChapter 1 Introduction --$tchapter 2 Enhanced Hydrophobicity --$tchapter 3 Increased Anionic Charge --$tchapter 4 Deamidation and Phosphorylation for Food Protein Modification /$rFrederick F.Shih --$tchapter 5 Preparation and Functional Properties of Protein-Polysaccharide Conjugates /$rAkio Kato --$tchapter 6 Enzymatic Modification as a Tool for Alteration of Safety and Quality of Food Proteins /$rGyöngyi Hajós --$tchapter 7 Denaturation of Globular Proteins in Relation to Their Functional Properties /$rJacques Lefebvre --$tchapter 8 Protein-Surfactant Interactions /$rMalcolm N.Jones --$tchapter 9 Factors Affecting Applications of Native and Modified Proteins in Food Products /$rShlomo Magdassi.
650 0 $aProtein engineering.
650 0 $aProteins$xSurfaces.
650 0 $aProteins$xChemical modification.
650 6 $aTechnologie des protéines.
650 6 $aProtéines$xSurfaces.
650 6 $aProtéines$xModification chimique.
650 7 $aSCIENCE$xBiotechnology.$2bisacsh
650 7 $aProtein engineering.$2fast$0(OCoLC)fst01079685
650 7 $aProteins$xChemical modification.$2fast$0(OCoLC)fst01079722
650 7 $aProteins$xSurfaces.$2fast$0(OCoLC)fst01079763
655 4 $aElectronic books.
700 1 $aMagdassi, Shlomo,$d1954-
776 08 $iPrint version:$tSurface activity of proteins.$dNew York : M. Dekker, ©1996$z0824795326$w(DLC) 96025981$w(OCoLC)34919784
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio4249983$zAll EBSCO eBooks
852 8 $blweb$hEBOOKS