Food lipids chemistry, flavor, and texture

Food lipids chemistry, flavor, and texture

Библиографические подробности
Соавтор: American Chemical Society. Division of Agricultural and Food Chemistry
Другие авторы: Shahidi, Fereidoon 1951- (Редактор), Weenen, Hugo 1953- (Редактор)
Формат: Electronic Resource
Язык:English
Опубликовано: Washington, DC American Chemical Society [2005]
Предметы:
Lipids > Congresses.
Oils and fats > Flavor and odor > Congresses.
Electronic books.
Online-ссылка: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