01666nam a2200409 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020002700145040002100172035002100193050002600214082001700240111005300257245010000310260005900410300002400469490003500493500010800528504005300636533015200689650002400841650002300865655002900888700001800917700001400935700001700949710004700966710001701013830008101030856012601111999001901237ebr10621265CaPaEBRm        u        cr cn|||||||||061128s2004    enka    sb    101 0 eng d  z  2006286581  z085404633X  z9780854046331  z9781847552099 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)22829835714aQK898.G49bG58 2003eb04a572.62492222 aGluten Workshopn(8th :d2003 :cViterbo, Italy)14aThe gluten proteinsh[electronic resource] /cedited by D. Lafiandra, S. Masci and R. D'Ovidio.  aCambridge, U.K. :bRoyal Society of Chemistry,cc2004.  axvi, 471 p. :bill.1 aSpecial publication ;vno. 295  a"The proceedings of the 8th Gluten Workshop held on 8-11 September 2003 in Viterbo, Italy"--T.p. verso.  aIncludes bibliographical references and indexes.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aGlutenvCongresses. 0aWheatvCongresses. 7aElectronic books.2local1 aLafiandra, D.1 aMasci, S.1 aD'Ovidio, R.2 aRoyal Society of Chemistry (Great Britain)2 aebrary, Inc. 0aSpecial publication (Royal Society of Chemistry (Great Britain)) ;vno. 295.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10621265zAn electronic book accessible through the World Wide Web; click to view  c161499d161499