Lipids as a source of flavor a symposium.

Lipids as a source of flavor a symposium.

书目详细资料
主要作者: Supran, Michael
企业作者: American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision
格式: 图书
语言:English
出版: Washington American Chemical Society 1978
主题:
Flavor > Congresses.
Lipids > Congresses.