Symposium on foods Lipids and thier Oxidation [proceedings] The second in a series of symposia on foods held at Oregon State University

Symposium on foods Lipids and thier Oxidation

Библиографические подробности
Корпоративные авторы: Symposium on Foods: Lipids and Their Oxidation, Oregon State University, 1961, Oregon. State University, Corvallis. Dept. of Food and Dairy Technology
Другие авторы: Schultz, Harold William 1910-
Формат: ‌
Язык:English
Опубликовано: Westport, Conn. AVI Pub. 1962.
Предметы:
Lipids.
Food > Analysis.
Oxidation.