An edition of Food lipids (2005)

Food lipids

chemistry, flavor, and texture

by

Food lipids
Fereidoon Shahidi
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Last edited by MARC Bot
March 11, 2019 | History
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An edition of Food lipids (2005)

Food lipids

chemistry, flavor, and texture

by

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Publish Date
Publisher
American Chemical Society, Distributed by Oxford University Press
Language
English
Pages
236

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Subjects

Congresses, Flavor and odor, Lipids, Oils and fats

Showing 3 featured editions. View all 3 editions?

Edition Availability
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
2006, American Chemical Society, Distributed by Oxford University Press
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 indexes.

Published in
Washington, DC, [New York]
Series
ACS symposium series -- 920.
Genre
Congresses.

Classifications

Library of Congress
TP453.L56 F66 2006, TP453.L56 F66 2006, TP453.L56F66 2005

The Physical Object

Pagination
x, 236 p., [1] leaf of plates :
Number of pages
236

ID Numbers

Open Library
OL18262702M
ISBN 10
0841238960
LCCN
2005048307
Goodreads
551839

Source records

Scriblio MARC record
Better World Books record
Library of Congress MARC record
Promise Item

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March 11, 2019 Created by MARC Bot import existing book