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Lipids as a source of flavor : a symposium sponsored by the flavor sub-division of the division of agricultural and food chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, august 30-31, 1977 / Michael K. Supran
Material type:
TextPublisher: Washington : American Chemical Society, 1978Description: 121 páginasContent type: texto Media type: sin medio Carrier type: volumenISBN: 0841204187Subject(s): Sabor -- Congresos | Lípidos -- CongresosLOC classification: QC305.F2 | S85
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División de Estudios de Posgrado. Libros Libros | General | QC305.F2 S85 (Browse shelf(Opens below)) | 1 | Available | 2851 |
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| QC304 M35 Heats of vaporization of fluids | QC304 N46 Vapor pressure of the chemical elements / | QC304 S86 Boiling phenomena : | QC305.F2 S85 Lipids as a source of flavor : | QC310.15 G33 Thermodynamycs : | QC311 A 535 Thermodynamics principles and applications / | QC311 A8 Thermodynamics and statistical thermodynamics / |
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