IPMA eBiblioteca catalog › Results of search for 'au:John R. Whitaker'

1.

Food proteins : improvement through chemical and enzymatic modification : a symposium sponsored by the Division of Agricultural and Food chemistry at the First Chemical Congress of the North American Continent, Mexico City, Mexico, Dec. 3-4, 1975 by Robert E. Feeney, John R. Whitaker Publication: Washington, DC 1977 American Chemical Society . 312 p. 24 cm Availability: Items available: Biblioteca de Algés (1),

2.

Solubilization of a fish protein concentrate with proteolytic enzymes [Texto fotocopiado] by Patricio Hevia, john R. Whitaker, and Harold S. Olcott Publication: Easton, Pa. 1976 American Chemical Society . 3 p. 30 cm Availability: Items available: Biblioteca de Algés (1),

3.

A review : enzymatic cross-linking of proteins applicable to foods [Texto fotocopiado] by Gunter Matheis and John R. Whitaker Publication: Westport, CT 1987 Food and Nutrition Press . 19 p. 21 cm Availability: Items available: Biblioteca de Algés (1),

4.

Paper chromatography and electrophoresis by by Gunter Zweig, John R. Whitaker and Joseph Sherma Publication: New York 1967-1971 Academic Press . 2 vol. 24 cm Availability: Items available: Biblioteca de Algés (1),

5.

Principles of enzymology for the food sciences by John R. Whitaker Publication: Nova Iorque Marcel Dekker 1972 . XIV, 636 p. 26 cm Availability: Items available: Biblioteca de Algés (1),

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