Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

מידע ביבליוגרפי
מחבר תאגידי: American Chemical Society. Division of Agricultural and Food Chemistry
מחברים אחרים: Shahidi, Fereidoon 1951- (Editor), Weenen, Hugo 1953- (Editor)
פורמט: Electronic Resource
שפה:English
יצא לאור: Washington, DC American Chemical Society [2005]
נושאים:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
גישה מקוונת: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