An edition of Food lipids
(2005)
Food lipids
chemistry, flavor, and texture
by Fereidoon Shahidi
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Subjects
Congresses, Flavor and odor, Lipids, Oils and fatsShowing 3 featured editions. View all 3 editions?
| Edition | Availability |
|---|---|
1
Food Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series)
January 5, 2006, An American Chemical Society Publication
Hardcover
in English
0841238960 9780841238961
|
zzzz
Libraries near you:
WorldCat
|
2
Food lipids: chemistry, flavor, and texture
2006, American Chemical Society, Distributed by Oxford University Press
in English
0841238960 9780841238961
|
zzzz
Libraries near you:
WorldCat
|
|
3
Food lipids: chemistry, flavor, and texture
2005, American Chemical Society
in English
0841238960 9780841238961
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Includes bibliographical references and index.
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History
- Created April 1, 2008
- 3 revisions
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| 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 |