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[ACS Symposium Series] Food Lipids Volume 920 (Chemistry, Flavor, and Texture) || Flavor Release from French Fries

[ACS Symposium Series] Food Lipids Volume 920 (Chemistry, Flavor, and Texture) || Flavor Release from French Fries

Shahidi, Fereidoon; Weenen, Hugo

作者Shahidi, Fereidoon; Weenen, Hugo
文件大小978.00KB
发表时间2005
DOI10.1021/bk-2005-0920.ch004
页码49-60

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