Abstract
Abstract G. E. Inglett earned his PhD in biochemistry at the State University of Iowa in 1952. He has worked with biological toxins at the University of Illinois, 1952-1954, and in cancer research with the U. S. Public Health Service, 1954-1956. He has been a food chemist with the Corn Products Company, 1956-1960, Griffith Laboratories, 1960-1963, and International Minerals and Chemical Corporation, 1963-1966. Although Dr. Inglett is presently associated with the Cereal Properties Laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture at Peoria, Illinois, this paper is based on experience prior to joining the USDA.
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