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Food Lipids: Chemistry, Flavor, and Texture - Fereidoon Shahidi
Food Lipids: Chemistry, Flavor, and Texture
by: (author)
Format: hardcover
ISBN: 9780841238961 (0841238960)
Publisher: American Chemical Society
Pages no: 236
Edition language: English
Bookstores:
Books by Fereidoon Shahidi
Nitrite Curing of Meat: The N-Nitrosamin... Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives - Ronald B Pegg, Fereidoon Shahidi
Nutraceutical and Specialty Lipids and Their Co-Products - Fereidoon Shahidi
Recent Advances in Food and Flavor Chemistry - Royal Society of Chemistry, Chi-Tang Ho, Fereidoon Shahidi, Cynthia J. Mussinan, American Chemical Society, Royal Society of Chemistry, Cynthia Mussinan
Bailey's Industrial Oil and Fat Products... Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Products and Applications - Fereidoon Shahidi, Alton Edward Bailey
Biochemistry of Foods - N A Eskin, Ferei... Biochemistry of Foods - N A Eskin, Fereidoon Shahidi
Canola and Rapeseed: Production, Chemistry, Nutrition, and Processing Technology - Fereidoon Shahidi
Quality Attributes of Muscle Foods - Youling L Xiong, Chi-Tang Ho, Fereidoon Shahidi
Seafood Safety, Processing, and Biotechnology - Fereidoon Shahidi
Food Flavors: Formation, Analysis and Pa... Food Flavors: Formation, Analysis and Packaging Influences: Formation, Analysis and Packaging Influences - Carol Vukelich, James Christie, Billie Jean Enz, E T Contis, C -T Ho, C J Mussinan, T H Parliment, Fereidoon Shahidi, A M Spanier
Flavor and Chemistry of Ethnic Foods - Fereidoon Shahidi
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