Lipids as a source of flavor a symposium.

Lipids as a source of flavor a symposium.

Bibliographische Detailangaben
1. Verfasser: Supran, Michael
Körperschaft: American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision
Format: Buch
Sprache:English
Veröffentlicht: Washington American Chemical Society 1978
Schlagworte:
Flavor > Congresses.
Lipids > Congresses.