Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

Dettagli Bibliografici
Ente Autore: American Chemical Society. Division of Agricultural and Food Chemistry
Altri autori: Shahidi, Fereidoon 1951- (Redattore), Weenen, Hugo 1953- (Redattore)
Natura: Electronic Resource
Lingua:English
Pubblicazione: Washington, DC American Chemical Society [2005]
Soggetti:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
Accesso online: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