An edition of Food lipids (2005)

Food lipids

chemistry, flavor, and texture

Food lipids
Fereidoon Shahidi
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Last edited by MARC Bot
July 31, 2019 | History
An edition of Food lipids (2005)

Food lipids

chemistry, flavor, and texture

This edition doesn't have a description yet. Can you add one?

Publish Date
Language
English

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Edition Availability
Cover of: Food lipids
Food lipids: chemistry, flavor, and texture
2006, American Chemical Society, Distributed by Oxford University Press
in English
Cover of: Food Lipids
Food Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series)
January 5, 2006, An American Chemical Society Publication
Hardcover in English
Cover of: Food lipids
Food lipids: chemistry, flavor, and texture
2005, American Chemical Society
in English

Add another edition?

Book Details


Edition Notes

Includes bibliographical references and index.

Published in
Washington, D.C
Series
ACS symposium series ;, 920
Genre
Congresses.

Classifications

Dewey Decimal Class
664
Library of Congress
TP453.L56 F66 2005

The Physical Object

Pagination
p. cm.

ID Numbers

Open Library
OL3425086M
ISBN 13
9780841238961
LCCN
2005048307
Goodreads
551839

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
July 31, 2019 Edited by MARC Bot associate edition with work OL19167321W
April 16, 2010 Edited by bgimpertBot Added goodreads ID.
April 1, 2008 Created by an anonymous user Imported from Scriblio MARC record