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090909s1991 dcua ob 001 0 eng d |
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|a (OCoLC)ocn436149597
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|z 0841219354
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|z 9780841219359
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|a (OCoLC)436149597
|z (OCoLC)707589429
|z (OCoLC)1058089818
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| 042 |
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|a dlr
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| 050 |
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4 |
|a TP453.P7
|b I55 1991
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| 070 |
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|a QD1.A45
|b no.454
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| 072 |
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0 |
|a Q500
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| 072 |
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|a TEC
|x 012000
|2 bisacsh
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|2 20
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|2 bcl
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|2 rvk
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| 084 |
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|a CHE 507f
|2 stub
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|a TXAM
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| 245 |
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|a Interactions of food proteins :
|b developed from a symposium sponsored by the 1989 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, December, 17-22, 1989 /
|c Nicholas Parris, editor, Robert Barford, editor.
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| 264 |
|
1 |
|a Washington, DC :
|b American Chemical Society,
|c 1991.
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| 300 |
|
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|a 1 online resource (ix, 294 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a ACS symposium series ;
|v 454
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| 500 |
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|a Title from PDF title page (ACS publications, viewed September 8, 2009).
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| 504 |
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|a Includes bibliographical references and indexes.
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| 505 |
0 |
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|a Relationship of composition to protein functionality / Karen L. Fligner and Michael E. Mangino -- Significance of macromolecular interaction and stability in functional properties of food proteins / Akio Kato -- Effect of preheat temperature on the hydrophobic properties of milk proteins / N. Parris, J.H. Woychik, and P. Cooke -- Quantitation of hydrophobicity for elucidating the structure-activity relationships of food proteins / S. Nakai, E. Li-Chan, M. Hirotsuka, M.C. Vazquez, and G. Arteaga -- Milk protein ingredients : their role in food systems / Steve J. Haylock and Wayne B. Sanderson -- Significance of lysozyme in heat-induced aggregation of egg white protein / Naotoshi Matsudomi -- Formation and interaction of plant protein micelles in food systems / M.A.H. Ismond, S.D. Arntfield, and E.D. Murray -- Diffusion and energy barrier controlled adsorption of proteins at the air-water interface / Srinivasan Damodaran and Kyung B. Song -- Surface activity of bovine whey proteins at the phospholipid-water interface / Donald G. Cornell -- Interactions between milk proteins and lipids : a mobility study / M. Le Meste, B. Closs, J.L. Courthaudon, and B. Colas -- Some aspects of casein micelle structure / Lawrence K. Creamer -- Cross-linkage between casein and colloidal calcium phosphate in bovine casein micelles / Takayoshi Aoki -- Quaternary structural changes of bovine casein by small-angle X-ray scattering : effect of genetic variation / T.F. Kumosinski, H. Pessen, E.M. Brown, L.T. Kakalis, and H.M. Farrell, Jr. -- Genetic engineering of bovine [kappa]-casein to enhance proteolysis by chymosin / Sangsuk Oh and Tom Richardson -- Rheology, a tool for understanding thermally induced protein gelation / D.D. Hamann -- Food dough constant stress rheometry / Jimbay Loh -- Factors influencing heat-induced gelation of muscle proteins / Denise M. Smith -- Gelation of myofibrillar protein / E. Allen Foegeding, Clark J. Brekke, and Youling L. Xiong -- Interactions of muscle and nonmuscle proteins affecting heat-set gel rheology / Tyre C. Lanier.
|
| 538 |
|
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|a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
|u http://purl.oclc.org/DLF/benchrepro0212
|5 MiAaHDL
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| 583 |
1 |
|
|a digitized
|c 2011
|h HathiTrust Digital Library
|l committed to preserve
|2 pda
|5 MiAaHDL
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| 650 |
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0 |
|a Proteins
|v Congresses.
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| 650 |
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0 |
|a Proteins.
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| 650 |
1 |
2 |
|a Proteins
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| 650 |
|
6 |
|a Protéines.
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| 650 |
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6 |
|a Protéines
|v Congrès.
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| 650 |
|
7 |
|a protein.
|2 aat
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Proteins
|2 fast
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| 650 |
|
7 |
|a Kongress
|2 gnd
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| 650 |
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7 |
|a Lebensmittel
|2 gnd
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| 650 |
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7 |
|a Proteine
|2 gnd
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| 650 |
1 |
7 |
|a Eiwitten.
|2 gtt
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| 650 |
1 |
7 |
|a Voeding.
|2 gtt
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| 650 |
1 |
7 |
|a Wisselwerking.
|2 gtt
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| 650 |
|
7 |
|a Protéines dans l'alimentation humaine
|x Congrès.
|2 ram
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| 655 |
|
7 |
|a Electronic books.
|2 local
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| 655 |
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2 |
|a Congress
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| 655 |
|
7 |
|a proceedings (reports)
|2 aat
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| 655 |
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7 |
|a Conference papers and proceedings
|2 fast
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| 655 |
|
7 |
|a Conference papers and proceedings.
|2 lcgft
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| 655 |
|
7 |
|a Actes de congrès.
|2 rvmgf
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| 655 |
|
7 |
|a Honolulu (Hawaii, 1989)
|2 swd
|
| 700 |
1 |
|
|a Parris, Nicholas,
|d 1937-
|1 https://id.oclc.org/worldcat/entity/E39PCjw8cX9cJy9dR3j8h4HCjP
|
| 700 |
1 |
|
|a Barford, Robert A.,
|d 1936-
|1 https://id.oclc.org/worldcat/entity/E39PCjvXVCxqTjb9h3g8k9htjC
|
| 711 |
2 |
|
|a International Chemical Congress of Pacific Basin Societies
|d (1989 :
|c Honolulu, Hawaii)
|
| 776 |
0 |
8 |
|i Print version:
|t Interactions of food proteins.
|d Washington, DC : American Chemical Society, 1991
|z 0841219354
|w (DLC) 90024457
|w (OCoLC)22860461
|
| 830 |
|
0 |
|a ACS symposium series ;
|v 454.
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://pubs.acs.org/doi/book/10.1021/bk-1991-0454
|z Connect to the full text of this electronic book
|t 0
|
| 955 |
|
|
|a ASC eBooks Complete Collection
|
| 994 |
|
|
|a 92
|b TXA
|
| 999 |
f |
f |
|s f30cb37d-030c-4778-bc69-3bd6eb6852f5
|i 780fa7fd-e993-42b2-8c9e-de960cd2498c
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e TP453.P7 I55 1991
|h Library of Congress classification
|
| 998 |
f |
f |
|a TP453.P7 I55 1991
|t 0
|l Available Online
|