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Titlebook: Modern Methods of Food Analysis; Kent K. Stewart,John R. Whitaker Book 1984 The AVI Publishing Company, Inc. 1984 food

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書目名稱Modern Methods of Food Analysis
編輯Kent K. Stewart,John R. Whitaker
視頻videohttp://file.papertrans.cn/638/637267/637267.mp4
叢書名稱Ift Basic Symposium Series
圖書封面Titlebook: Modern Methods of Food Analysis;  Kent K. Stewart,John R. Whitaker Book 1984 The AVI Publishing Company, Inc. 1984 food
描述This Symposium on Modern Methods of Food Analysis was the sev- enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In- ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart‘s contributions in the Dedication of this book.
出版日期Book 1984
關(guān)鍵詞food
版次1
doihttps://doi.org/10.1007/978-94-011-7379-7
isbn_softcover978-94-011-7381-0
isbn_ebook978-94-011-7379-7
copyrightThe AVI Publishing Company, Inc. 1984
The information of publication is updating

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Book 1984d scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In- ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia
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Book 1984icated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart‘s contributions in the Dedication of this book.
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Polymorphic Mucin-Like Proteins in ,, a Variable Antigen and a Key Component of the Compatibility Between the Schistosome and Its Snail Host these antigenic variants of the schistosome . polymorphic mucins (.PoMucs). We show that their high level of diversification is the result of a complex cascade of mechanisms, thus presenting evidence for antigenic variation in a parasite infecting an invertebrate species.
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