Food lipids chemistry, flavor, and texture

Bibliografski detalji
Autor kompanije:	American Chemical Society. Division of Agricultural and Food Chemistry
Daljnji autori:	Shahidi, Fereidoon 1951- (Urednik), Weenen, Hugo 1953- (Urednik)
Format:	Electronic Resource
Jezik:	English
Izdano:	Washington, DC American Chemical Society [2005]
Teme:	Lipids > Congresses. Oils and fats > Flavor and odor > 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