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Developments in food carbohydrate.

Contributor(s): Birch, G. G. (Gordon Gerard) Birch, G. G. (Gordon Gerard) | Shallenberger, R. S | American Chemical Society.
Material type: materialTypeLabelBookSeries: Developments series.Publisher: London : Applied Science Publishers, 1977-Subject(s): Carbohydrates | Food -- Carbohydrate content. -- Food -- Carbohydrate contentDDC classification: 641.1/3
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Most of the papers in v. 1, edited by G.G. Birch and R.S. Shallenberger, were presented at an American Chemical Society symposium organised by the Divisions of Carbohydrate Chemistry and Agricultural and Food Chemistry.

Includes bibliographical references and index.

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