Symposium on Foods: Proteins and Their Reactions; the third in a series of symposia on foods held at Oregon State University. [Papers] Editor: H.W. Schultz. Associate editor: A.F. Anglemier.

• 資料種別: 図書
• タイトル: Symposium on Foods: Proteins and Their Reactions; the third in a series of symposia on foods held at Oregon State University. [Papers] Editor: H.W. Schultz. Associate editor: A.F. Anglemier.
• 著者標目: Schultz, Harold William, 1910-2005 ( 00455811 )典拠; Oregon State University. Dept. of Food Science & Technology.; Symposium on Foods: Proteins and Their Reactions (1963 : Oregon State University)
• 出版事項: Westport, Conn. : Avi Pub. Co.
• 出版年月日等: 1964.
• 出版年（W3CDTF）: 1964
• 数量: x, 472 p. illus. 24 cm.
• 出版地（国名コード）: US
• 本文の言語コード: eng
• 件名標目: Proteins -- Congresses.
• LCC: QP551
• DDC: 547.8; 547.75
• 一般注記: "Arranged and conducted by the Department of Food Science and Technology, Oregon State University, Corvallis, Oregon."
• 書誌注記: Includes bibliographies.
• 所蔵機関: 国立国会図書館
• 請求記号: 547.8-S989s
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 000006344295; http://id.ndl.go.jp/bib/000006344295
• LC control number: 64018965; https://lccn.loc.gov/64018965
• 整理区分コード: 211