Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

Detalles Bibliográficos
Autor Corporativo: American Chemical Society. Division of Agricultural and Food Chemistry
Outros autores: Shahidi, Fereidoon 1951- (Editor), Weenen, Hugo 1953- (Editor)
Formato: Electronic Resource
Idioma:English
Publicado: Washington, DC American Chemical Society [2005]
Subjects:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
Acceso en liña: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