American association of cereal chemists
VIAF ID: 138233426 ( Corporate )
Permalink: http://viaf.org/viaf/138233426
Preferred Forms
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- 110 2 _ ‡a American Association of Cereal Chemists
- 110 2 _ ‡a American Association of Cereal Chemists
- 110 2 _ ‡a American Association of Cereal Chemists
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- 110 2 _ ‡a American Association of Cereal Chemists
- 110 2 _ ‡a American Association of Cereal Chemists
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- 110 2 _ ‡a American association of cereal chemists
- 210 | | ‡a American association of cereal chemists
4xx's: Alternate Name Forms (11)
5xx's: Related Names (5)
- 510 2 _ ‡a AACC International
- 510 2 _ ‡a AACC International ‡4 nach ‡4 http://d-nb.info/standards/elementset/gnd#succeedingCorporateBody ‡e Nachfolger
- 551 _ _ ‡a USA ‡4 geow ‡4 http://d-nb.info/standards/elementset/gnd#spatialAreaOfActivity
- 551 _ _ ‡a USA ‡4 geow ‡4 https://d-nb.info/standards/elementset/gnd#spatialAreaOfActivity
- 551 _ _ ‡a USA ‡4 orta ‡4 https://d-nb.info/standards/elementset/gnd#placeOfBusiness
Works
Title | Sources |
---|---|
AACC approved methods | |
AACC/TIA joint meeting : [program and abstracts]. | |
Adding nutrients to foods : where do we go from here? | |
Advances in Cereal Science and Technology. | |
Bird control in food plants : it's a flying shame! | |
Breakfast cereals : and how they are made | |
Bubbles in food 2 : novelty, health and luxury | |
Cereal chemistry (trykt utg.) | |
Cereal Foods World | |
Cereal laboratory methods : with reference tables | |
Cereal source | |
Cereals '78--better nutrition for the world's millions : a commemorative book | |
CFW | |
Consumer driven cereal innovation where science meets industry | |
Dairy products for the cereal processing industry | |
Developments in carbohydrate chemistry | |
Digestibility and amino acid availability in cereals and oilseeds | |
Durum wheat : chemistry and technology | |
Fundamentals of dough rheology | |
Gluten proteins. | |
HEALTHGRAIN methods : analysis of bioactive components in small grain cereals | |
Insect management for food storage and processing | |
Interactions : the keys to cereal quality | |
Monograph series (American Association of Cereal Chemists) | |
Near-infrared technology : in the agricultural and food industries | |
New frontiers in food microstructure | |
Oat bran | |
Pacific people and their food | |
Presentation of the Thomas Burr Osborne medal | |
Rheology of wheat products | |
Rye and Health | |
Soft wheat : production, breeding, milling, and uses | |
Specialty grains for food and feed | |
Storage of cereal grains and their products | |
Transactions. | |
Transgenic cereals | |
Variety breads in the United States, c1981: | |
Wheat end uses around the world | |
Whole-grain foods in health and disease |