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.

• Material Type: 図書
• Title: 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.
• Author Heading: Schultz, Harold William, 1910-2005 ( 00455811 )Authorities; Oregon State University. Dept. of Food Science & Technology.; Symposium on Foods: Proteins and Their Reactions (1963 : Oregon State University)
• Publication, Distribution, etc.: Westport, Conn. : Avi Pub. Co.
• Publication Date: 1964.
• Publication Date (W3CDTF): 1964
• Extent: x, 472 p. illus. 24 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Subject Heading: Proteins -- Congresses.
• LCC: QP551
• DDC: 547.8; 547.75
• Note (General): "Arranged and conducted by the Department of Food Science and Technology, Oregon State University, Corvallis, Oregon."
• Note (Bibliography): Includes bibliographies.
• Holding library: 国立国会図書館
• Call No.: 547.8-S989s
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 000006344295; http://id.ndl.go.jp/bib/000006344295
• LC Control Number: 64018965; https://lccn.loc.gov/64018965
• Bibliographic Record Category (NDL): 211