| 000 | 00799 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250511140118.0 | ||
| 264 | 0 | _c19800514 | |
| 008 | 198005s 0 0 eng d | ||
| 022 | _a0003-021X | ||
| 024 | 7 |
_a10.1007/BF02671534 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aTallent, W H | |
| 245 | 0 | 0 |
_aPreparation of proteins from new sources. _h[electronic resource] |
| 260 |
_bJournal of the American Oil Chemists' Society _cMar 1979 |
||
| 300 |
_a447 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 | _aPlant Proteins, Dietary |
| 773 | 0 |
_tJournal of the American Oil Chemists' Society _gvol. 56 _gno. 3 _gp. 447 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/BF02671534 _zAvailable from publisher's website |
| 999 |
_c556975 _d556975 |
||