Lipids as a source of flavor a symposium.

Detalles Bibliográficos
Autor principal:	Supran, Michael
Autor Corporativo:	American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision
Formato:	Libro
Lenguaje:	English
Publicado:	Washington American Chemical Society 1978
Materias:	Flavor > Congresses. Lipids > Congresses.