Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

ग्रंथसूची विवरण
निगमित लेखक: American Chemical Society. Division of Agricultural and Food Chemistry
अन्य लेखक: Shahidi, Fereidoon 1951- (संपादक), Weenen, Hugo 1953- (संपादक)
स्वरूप: Electronic Resource
भाषा:English
प्रकाशित: Washington, DC American Chemical Society [2005]
विषय:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
ऑनलाइन पहुंच: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