Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

Podrobná bibliografie
Korporativní autor: American Chemical Society. Division of Agricultural and Food Chemistry
Další autoři: Shahidi, Fereidoon 1951- (Editor), Weenen, Hugo 1953- (Editor)
Médium: Electronic Resource
Jazyk:English
Vydáno: Washington, DC American Chemical Society [2005]
Témata:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
On-line přístup: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