| Record ID | marc_loc_2016/BooksAll.2016.part17.utf8:46474529:1416 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part17.utf8:46474529:1416?format=raw |
LEADER: 01416pam a2200313 a 4500
001 86010848
003 DLC
005 20060726222428.0
008 860418s1986 dcua b 101 0 eng
010 $a 86010848
020 $a0841209766
040 $aDLC$cDLC$dDLC
050 00 $aTX392$b.A172 1986
082 00 $a641.1/2$219
245 00 $aPlant proteins :$bapplications, biological effects, and chemistry /$cRobert L. Ory, editor.
260 $aWashington, DC :$bAmerican Chemical Society,$c1986.
300 $aix, 285 p. :$bill. ;$c24 cm.
440 0 $aACS symposium series ;$v312
500 $a"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th Meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985."
504 $aIncludes bibliographies and indexes.
650 0 $aPlant proteins as food$xCongresses.
650 0 $aFood$xProtein content$xCongresses.
650 0 $aDiet$xCongresses.
650 0 $aProteins in human nutrition.
700 1 $aOry, Robert L.,$d1925-
710 2 $aAmerican Chemical Society.$bDivision of Agricultural and Food Chemistry.
710 2 $aAmerican Chemical Society.$bMeeting$n(190th :$d1985 :$cChicago, Ill.)
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0637/86010848-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0637/86010848-t.html