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1.

図書
図書
1. Recent advances in the chemistry of meat
the proceedings of a symposium organized by the Food Chemistry Group of the Royal Society of Chemistry and the Food Group of the Society of Chemical Industry, ARC Meat Research Institute, Langford, Bristol 14th-15th April 1983 ; edited by Allen J. Bailey
出版情報: London : The Royal Society of Chemistry, c1984  245 p. ; 21 cm
シリーズ名: Special publication / Royal Society of Chemistry ; no. 47
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2.

図書
図書
2. Texture in foods : comprising papers read at a symposium organised by the Food Group, held in London, October 13-14, 1958
Society of Chemical Industry (Great Britain). Food Group
出版情報: London : Society of Chemical Industry, 1960  iv, 184 p ; 22 cm
シリーズ名: S.C.I. monograph ; no. 7
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