Lipids as a source of flavor
Subtitle: a symposium sponsored by the Flavor Sub-Division of the Division of Agricutural and Food Chemistry at the 174thMeeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977
By: Michael K. Supran, editor.
Contributors: Supran, Michael K.; American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Sub-Division.; American Chemical Society (Meeting), (174th : 1977 : Chicago)
Series: ACS symposium series -- 75
Publisher: ACS
Place of publication: Washington
Language: eng
Number of pages: 121
Subjects: Lipids.; Flavor.