Food lipids : chemistry, flavor, and texture /

Food lipids : chemistry, flavor, and texture /

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Bibliographic Details
Corporate Author: American Chemical Society Division of Agricultural and Food Chemistry
Other Authors: Shahidi, Fereidoon, 1951-, Weenen, Hugo, 1953-
Format: Book
Language:English
Published: Washington, D.C. : American Chemical Society, 2005
Series:ACS symposium series ; 920
ACS symposium series ; 920
Subjects:
Lipids > Congresses
Oils and fats > Flavor and odor > Congresses
Lipids
Oils and fats > Flavor and odor
Conference papers and proceedings

Internet

Yale University

Holdings details from Yale University
Call Number: TP453 L56 F66 2006 (LC)

University of Chicago

Holdings details from University of Chicago
Call Number: TP453.L56F66 2005

Massachusetts Institute of Technology

Holdings details from Massachusetts Institute of Technology
Call Number: TP453.L56.F66 2005

Duke University

Holdings details from Duke University
Call Number: TP5 .A277 v.920

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