Food Lipids
Subtitle: Chemistry, Flavor, and Texture (Acs Symposium Series)
Contributors: Fereidoon Shahidi (Editor); Hugo Weenan (Editor)
Publisher: An American Chemical Society Publication
Published: January 5, 2006
Language: eng
Format: Hardcover
Number of pages: 250
ISBN-13: 9780841238961
Subjects: Food & beverage technology; Science; Technology; Science/Mathematics; Food Science; General; Science / General; Technology / Food Industry & Science; Technology-Food Science; Congresses; Flavor and odor; Lipids; Oils and fats