Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

Manylion Llyfryddiaeth
Awdur Corfforaethol: American Chemical Society. Division of Agricultural and Food Chemistry
Awduron Eraill: Shahidi, Fereidoon 1951- (Golygydd), Weenen, Hugo 1953- (Golygydd)
Fformat: Electronic Resource
Iaith:English
Cyhoeddwyd: Washington, DC American Chemical Society [2005]
Pynciau:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
Mynediad Ar-lein: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