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Food lipids : chemistry, flavor, and texture. : ------. (ACS Symposium Series ; 920)

Food lipids : chemistry, flavor, and texture. : ------. (ACS Symposium Series ; 920)
Paper図書
American Chemical Societyc2006.<M17-06-501>
National Diet LibraryOther Libraries in Japan
  • Author HeadingShahidi, Fereidoon, 1951- Weenen, Hugo, 1953-

Freshness and shelf-life of foods

Freshness and shelf-life of foods
Paper図書
editors, Keith R. Cadwallader, Hugo WeenenAmerican Chemical Societyc2003
Other Libraries in Japan
  • Author HeadingCadwallader, Keith R. Weenen, Hugo American Chemical Society. Me...

Freshness and shelf life of foods. : symposium freshness and shelf life of foods : American Chemical Society (ACS) national meeting : Chicago, IL. (ACS Symposium Series ; 836)

Freshness and shelf life of foods. : symposium freshness and shelf life of foods : American Chemical Society (ACS) national meeting : Chicago, IL. (ACS Symposium Series ; 836)
Paper図書
American Chemical Societyc2003.<M17-03-5184>
National Diet Library
  • Author HeadingCadwallader, Keith R., 1963- Weenen, Hugo, 1953-

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