Flavor precursors thermal and enzymatic conversions

Flavor precursors thermal and enzymatic conversions

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Bibliografski detalji
Autori kompanije: American Chemical Society. Meeting, American Chemical Society. Division of Agricultural and Food Chemistry
Daljnji autori: Teranishi, Roy 1922- (Urednik), Takeoka, Gary R. (Urednik), Guntert, Matthias (Urednik)
Format: Electronic Resource
Jezik:English
Izdano: Washington, DC American Chemical Society [1992]
Teme:
Flavor > Congresses.
Biochemistry > Congresses.
Food > Composition > Congresses.
Metabolism > Congresses.
Electronic books.
Online pristup:Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy