Food lipids : chemistry, flavor, and texture /

Food lipids : chemistry, flavor, and texture / Fereidoon Shahidi, editor, Hugo Weenen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

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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- (Editor)
Format: Book
Language:English
Published: Washington, DC : American Chemical Society, [2006]
Series:ACS symposium series ; 920.
Subjects:
Lipids > Congresses
Oils and fats > Flavor and odor > Congresses
Description
Physical Description:x, 236 pages, 1 unnumbered leaf of plates : illustrations (some colour) ; 24 cm.
Bibliography:Includes bibliographical references and index.
ISBN:0841238960
9780841238961
Availability

City Campus

  • Call Number:
    664 FOO
    Copy
    Available - City Campus Main Collection
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