Journal of Biological Chemistry, Vol.178

By:

Anderson, Rudolph J, Ed., et al

Material type: Text

TextPublication details: Baltimore : Waverley Press, 1949Description: 1029 pSubject(s):

Journal of Biological Chemistry

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Holdings
Item type	Current library	Home library	Call number	Vol info	Status	Date due	Barcode
Continuing Resources	Dept. of Biochemistry Processing Center	Dept. of Biochemistry	JBC-178 1949 (Browse shelf(Opens below))	Vol.178	Available		BCHJ0071

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301 ENZYMES FOR FOOD PROCESSING
by CHOUDHARY N L AND SINGH,ANJANA
302 FERMENTED FOOD BIOTECHNOLOGY
by MODI HA
303 METHODS OF ANALYSIS OF FOOD COMPONENTS AND ADDITIVES
304 PLANT GENETIC RESOURCES FOOD SECURITY: STAKEHOLDER PERSPETIVES IN THE INTERNATIONAL TREATY ON PLANT GENETIC RESOURCES FOR FOOD AND AGRICULTURE
305 PHYSICAL PROPERTIES OF FOOD: NOVEL MEASUREMENT TECHNIQUES AND APPLICATIONS
306 FOOD MICROBIOLOGY
by Erkmen,Osman
307 FOOD Borne Viral Pathogens
by WHITE,PETER A
308 ENZYMES IN FOOD biotechnology
309 FOOD Nanotechnology Principles and applications
by ANADHARAMAKRISHNAN
310 FOOD, Fermentation, and Micro-Organisms.
by CHARLES W BAMFORTH
311 NOvel Proteins for food, Phrmaceuticals, and agriculture; sources, applications, and advances
by HAYES,M
312 HANDBOOK OF Research on Food Science and technology
by CHAVEZ- GONZALEZ
313 HANDBOOK OF Research on Food Science and technology/
by CHAVEZ- GONZALEZ
314 HANDBOOK OF Research on Food Science and technology/
by CHAVEZ- GONZALEZ
315 FOOD Emulsification and Homogenization/
by Hebishy, Essam
316 Cellulases:
by Lubeck, Mette
317 Molecular techniques in food biology :
318 Ultrasound in food processing /
319 Food microbiology :
by Matthews, Karl R.,
320 Food safety :
by Shaw, Ian C.,
321 Probiotic dairy products /
322 Encapsulation and controlled release technologies in food systems /
323 Food microbiology /
by Adams, M. R.,
324 Food safety :
by Knechtges, Paul L.
325 Food microbiology :
326 Food science and food biotechnology /
327 Biocatalysis and biotechnology for functional foods and industrial products /
328 Food biochemistry and food processing/
329 Handbook of food processing :
330 Authenticity of foods of animal origin /
by Arvanitoyannis, Ioannis,
331 Engineering aspects of food biotechnology /
332 Handbook of indigenous foods involving alkaline fermentation /
333 Fermented foods :
334 Dairy microbiology :
335 Introducing food science /
by Shewfelt, Robert L.
336 Lactic acid bacteria :
337 Food microbiology :
338 Bioactives in fruit :
339 Nutrient delivery /
340 Human nutrition :
by Anderson, John J. B.
341 Natural food flavors and colorants /
by Attokaran, Mathew,
342 Nanotechnology applications in the food industry /
343 Microbial food safety :
by Wolf-Hall, Charlene,
344 Food chemical hazard detection :
by Wang, Shuo,
345 Food safety :
346 Microorganisms and fermentation of traditional foods /
347 Plant Bioproducts /
348 Microbial source tracking /
349 Nanoparticle- and microparticle-based delivery systems :
by McClements, David Julian,
350 Technology of food preservation/
by Vikram Sharma.