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  1. 1

    Food lipids chemistry, flavor, and texture

    Wydane 2005
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Food lipids chemistry, flavor, and texture
  2. 2

    Freshness and shelf life of foods

    Wydane 2002
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Freshness and shelf life of foods

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