Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

Bibliographische Detailangaben
Körperschaft: American Chemical Society. Division of Agricultural and Food Chemistry
Weitere Verfasser: Shahidi, Fereidoon 1951- (HerausgeberIn), Weenen, Hugo 1953- (HerausgeberIn)
Format: Electronic Resource
Sprache:English
Veröffentlicht: Washington, DC American Chemical Society [2005]
Schlagworte:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
Online Zugang: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