Lipids as a source of flavor : a symposium /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision, American Chemical Society. Meeting
Other Authors:	Supran, Michael K., 1939-
Format:	eBook
Language:	English
Published:	Washington. D.C. : American Chemical Society, 1978.
Series:	ACS symposium series ; 75.
Subjects:	Lipids > Congresses. Flavor > Congresses. Lipids. Flavoring essences. Taste. Food > Analysis. Odors. Soy oil. Soyfoods. Lipids Flavoring Agents Taste Cooking > chemistry Chemical Phenomena Volatile Organic Compounds > chemistry Volatile Organic Compounds > analysis Food Analysis Odorants Soybean Oil Soy Foods Microbiological Phenomena Lipides > Congrès. Saveur > Congrès. Lipides. Aromatisants. Goût. Aliments > Analyse. Odeurs. Huile de soja. Soja (Aliment) lipid. taste (senses) odors. soybean oil. TECHNOLOGY & ENGINEERING > Food Science. Soyfoods Soy oil Odors Food > Analysis Flavoring essences Flavor Aliments > Saveur > Congrès. Electronic books. Conference papers and proceedings
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