Abstract
Journal of Food BiochemistryVolume 6, Issue 2 p. 135-146 Book Reviews First published: June 1982 https://doi.org/10.1111/j.1745-4514.1982.tb00302.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Book Reviews in this article. Toxic Constituents of Plant Foodstuffs. Second Edition edited by I. E. Liener. Methods For Analysis of Musts and Wines. M. A. Amerine and C. S. Ough, John Wiley & Sons, Inc., Somerset. The Carbohydrates. Vol. IB. Edited by Ward Pigman and Derek Horton. Membrane Structure and Function. Vol. 1. Edited by E. E. Bittar. Immobilized Enzymes. An Introduction and Applications in Biotechnology. Michael D. Trevan. Enzymes and Food Processing. Edited by G. G. Birch, N. Blakebrough and K. J. Parker. Fish and Krill Protein Processing Technology. Taneko Suzuki. Water Activity: Influences on Food Quality. Edited by Louis B. Rockland and George F. Stewart. Food Packaging Materials—Aspects of Analysis and Migration of Contaminants. N. T. Crosby. Experimental Food Chemistry. N. I. Mondy. Volume6, Issue2June 1982Pages 135-146 RelatedInformation
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