Gelation of Whey Protein Concentrates:The ability to form gels is one of the most important functional characteristics of whey protein concentrates in food formulations (Record no. 400049)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00428nam a2200121Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170104s2017 xx 000 0 und d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | M E Mangino |
| 245 #0 - TITLE STATEMENT | |
| Title | Gelation of Whey Protein Concentrates:The ability to form gels is one of the most important functional characteristics of whey protein concentrates in food formulations |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc. | January 1992 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 114 |
| 773 ## - HOST ITEM ENTRY | |
| Title | Food Technology |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Journal Articles |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Serial Enumeration / Volume | Total Checkouts | Barcode | Date last seen | Bill Date | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | BCAS Library | BCAS Library | 04/01/2017 | 46;1 | JA02087 | 04/01/2017 | 04/01/2017 | Journal Articles |