Lipid oxidation in foods : a study of the development of oxidative off-flavours and the kinetics of - detaljert visning

Lipid oxidation in foods : a study of the development of oxidative off-flavours and the kinetics of volatile compound formation

Gunnar Hall
Bok Engelsk 1983


Utgitt	Göteborg : Department of Food Science, Chalmers University of Technology , 1983
Omfang	1 b. (flere pag.) : ill.
Emner	Lipider Næringsmiddelkjemi Smaksstoffer
ISBN	9172901179