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Food Lipids: Chemistry, Flavor, and Texture - ACS Symposium Series Fereidoon Shahidi
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Food Lipids: Chemistry, Flavor, and Texture - ACS Symposium Series
Fereidoon Shahidi
252 pages, 1, black & white illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 23 de febrero de 2006 |
| ISBN13 | 9780841238961 |
| Editores | Oxford University Press Inc |
| Páginas | 250 |
| Dimensiones | 159 × 236 × 20 mm · 525 g |
| Editor | Shahidi, Fereidoon (Professor of Biochemistry, Professor of Biochemistry, Memorial University of Newfoundland) |
| Editor | Weenan, Hugo (Wageningen Centre for Food Sciences) |
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