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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
| 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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