| Record ID | marc_loc_2016/BooksAll.2016.part19.utf8:110191868:1094 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part19.utf8:110191868:1094?format=raw |
LEADER: 01094pam a2200277 a 4500
001 89031528
003 DLC
005 19970325151207.1
008 890302s1989 ilua b 101 0 eng
010 $a 89031528
020 $a0935315241
040 $aDLC$cDLC$dDLC
050 00 $aTP453.L56$bF58 1989
082 00 $a664/.3$220
245 00 $aFlavor chemistry of lipid foods /$cedited by David B. Min, Thomas H. Smouse.
260 $aChampaign, Ill. :$bAmerican Oil Chemists' Society,$cc1989.
300 $av, 462 p. :$bill. ;$c24 cm.
440 0 $aAOCS honored scientist series
500 $aPapers presented at the 79th Annual Meeting of the American Oil Chemists' Society held May 8-12th, 1988 in Phoenix, Arizona at a symposium in honor of Dr. Stephen S. Chang.
504 $aIncludes bibliographical references and index.
650 0 $aLipids$xCongresses.
650 0 $aOils and fats$xFlavor and odor$xCongresses.
700 1 $aMin, David B.
700 1 $aSmouse, Thomas H.
700 1 $aChang, Stephen S.
710 20 $aAmerican Oil Chemists' Society.$bMeeting.$n(79th :$d1988 :$cPhoenix, Ariz.)