Lipids as a source of flavor a symposium.

Lipids as a source of flavor a symposium.

Dettagli Bibliografici
Autore principale: Supran, Michael
Ente Autore: American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision
Natura: Libro
Lingua:English
Pubblicazione: Washington American Chemical Society 1978
Soggetti:
Flavor > Congresses.
Lipids > Congresses.