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Subject: "Proteins"
Subject: Is Not
Is Not Is
physiology
Author/Creator: Is
Is Is Not
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body

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1.
Chemical deterioration of proteins : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 4-5, 1979
Published
Washington, DC : American Chemical Society, 1980.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
2.
Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
Published
Washington, DC : American Chemical Society, 1982.
Online
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Location
Yale Internet Resource >> None
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Books / Online
3.
Proteins at low temperatures : based on a symposium sponsored by the Division of Agriculture and Food Chemistry at the 175th Meeting of the American Chemical Society, Anaheim, California, March 12-17, 1978
Published
Washington, DC : American Chemical Society, 1979.
Online
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Location
Yale Internet Resource >> None
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4.
Functionality and protein structure : based on a symposium
Published
Washington, DC : American Chemical Society, 1979.
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Location
Yale Internet Resource >> None
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Books / Online
5.
Food proteins : improvement through chemical and enzymatic modification : symposium
Published
Washington, DC : American Chemical Society, 1977.
Online
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Location
Yale Internet Resource >> None
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Books / Online
6.
World protein resources : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 150th meeting of the American Chemical Society, Atlantic City, N. J., September 13-15, 1965
Published
Washington, DC : American Chemical Society, 1966.
Online
Online book
Location
Yale Internet Resource >> None
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Books / Online
7.
Plant proteins : applications, biological effects, and chemistry
Published
Washington, DC : American Chemical Society, 1986.
Online
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Location
Yale Internet Resource >> None
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8.
Chemistry, texture, and flavor of soy
Published
Washington, DC : American Chemical Society, 2010.
Online
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Location
Yale Internet Resource >> None
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9.
Micro/nanoencapsulation of active food ingredients
Published
Washington, DC : American Chemical Society, 2009.
Online
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Location
Yale Internet Resource >> None
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10.
Advances in biopolymers : molecules, clusters, networks, and interactions
Published
Washington, DC : American Chemical Society, 2006.
Online
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Location
Yale Internet Resource >> None
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11.
New directions in electrophoretic methods
Published
Washington, DC : American Chemical Society, 1987.
Online
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Yale Internet Resource >> None
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12.
Dietary chemicals vs. dental caries : based on a Symposium on Dietary Chemicals in Relation to Dental Caries, sponsored by the Agricultural and Food Chemistry Division at the 1966 winter meeting of the American Chemical Society, Phoenix, Arizona, January 18, 1966
Published
Washington, DC : American Chemical Society, 1970.
Online
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Location
Yale Internet Resource >> None
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13.
Molecular modeling : from virtual tools to real problems
Published
Washington, DC : American Chemical Society, 1994.
Online
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Location
Yale Internet Resource >> None
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14.
Flavor release
Published
Washington, DC : American Chemical Society, 2000.
Online
Online book
Location
Yale Internet Resource >> None
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15.
Microemulsions and emulsions in foods
Published
Washington, DC : American Chemical Society, 1991.
Online
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Yale Internet Resource >> None
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16.
Process and reaction flavors : recent developments
Published
Washington, DC : American Chemical Society, 2005.
Online
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Location
Yale Internet Resource >> None
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17.
Regulation of isopentenoid metabolism
Published
Washington, DC : American Chemical Society, 1992.
Online
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Yale Internet Resource >> None
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18.
Chemical markers for processed and stored foods
Published
Washington, DC : American Chemical Society, 1996.
Online
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Location
Yale Internet Resource >> None
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19.
Agricultural materials as renewable resources : nonfood and industrial applications
Published
Washington, DC : American Chemical Society, 1996.
Online
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Location
Yale Internet Resource >> None
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20.
Biosensor design and application : developed from symposia sponsored by the Biotechnology Secretariat (Divisions of Agricultural and Food Chemistry, Agrochemicals, Biochemical Technology, and Small Chemical Businesses) at the 201st national meeting of the American Chemical Society, Atlanta, Georgia, April 14-19, 1991
Published
Washington, DC : American Chemical Society, 1992.
Online
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Location
Yale Internet Resource >> None
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21.
The Maillard reaction in foods and nutrition
Published
Washington, DC : American Chemical Society, 1983.
Online
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Location
Yale Internet Resource >> None
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22.
Thermal generation of aromas
Published
Washington, DC : American Chemical Society, 1989.
Online
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Location
Yale Internet Resource >> None
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23.
Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Published
Washington, DC : American Chemical Society, 1996.
Online
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Location
Yale Internet Resource >> None
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24.
Gas chromatography-olfactometry : the state of the art
Published
Washington, DC : American Chemical Society, 2001.
Online
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Location
Yale Internet Resource >> None
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25.
Herbs : challenges in chemistry and biology
Published
Washington, DC : American Chemical Society, 2006.
Online
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Location
Yale Internet Resource >> None
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Books / Online