Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

গ্রন্থ-পঞ্জীর বিবরন
সংস্থা লেখক: American Chemical Society. Division of Agricultural and Food Chemistry
অন্যান্য লেখক: Shahidi, Fereidoon 1951- (Editor), Weenen, Hugo 1953- (Editor)
বিন্যাস: Electronic Resource
ভাষা:English
প্রকাশিত: Washington, DC American Chemical Society [2005]
বিষয়গুলি:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
অনলাইন ব্যবহার করুন: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