Food Lipids: Chemistry, Flavor, and Texture - ACS Symposium Series - Fereidoon Shahidi - Books - Oxford University Press Inc - 9780841238961 - February 23, 2006
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Food Lipids: Chemistry, Flavor, and Texture - ACS Symposium Series


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252 pages, 1, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 23, 2006
ISBN13 9780841238961
Publishers Oxford University Press Inc
Pages 250
Dimensions 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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