Food lipids : chemistry, flavor, and texture | 東京工業大学附属図書館資料名データベース

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Food lipids : chemistry, flavor, and texture

責任表示:: Fereidoon Shahidi, editor, Hugo Weenen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
シリーズ名:: ACS symposium series
シリーズ巻号:: 920
出版情報:: Washington, D.C.: American Chemical Society, 2006
ISSN:: 00976156
ISBN:: 9780841238961 [0841238960]
請求記号:: A05800/920
資料種別:: 国際会議録

巻号一覧

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詳細

TDL書誌ID:	ZA00015337
シリーズＩＤ:	PA00000004

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