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The Resource 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, editor

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, editor

Label
Lipids as a source of flavor : a symposium
Title
Lipids as a source of flavor
Title remainder
a symposium
Statement of responsibility
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, editor
Contributor
Subject
Genre
Member of
Series statement
ACS symposium series
Series volume
75
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, editor
Label
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, editor
Publication
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Bibliography note
Includes bibliographies and index
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Dimensions
24 cm.
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b1021876'}
Extent
ix, 121 p.
Isbn
9780841204188
Lccn
78-9739
Other physical details
ill.

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