Lipids as a source of flavor : a symposium /

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Bibliographic Details
Imprint:	Washington, DC : American Chemical Society, 1978.
Description:	1 online resource (140 pages) : illustrations.
Language:	English
Series:	ACS symposium series, 1947-5918 ; 75 ACS symposium series ; 75.
Subject:	Lipids. Flavor. Food -- Sensory evaluation. Deep frying -- Analysis. Oils and fats -- Flavor and odor. Unsaturated fatty acids -- Analysis. Aromatic compounds. Food -- Composition. Lipids -- Oxidation -- Analysis. Soy oil -- Research. Soybean meal -- Research. Lipids in human nutrition. Lipids. Flavoring Agents. Taste. Cooking -- chemistry. Chemical Phenomena. Volatile Organic Compounds -- chemistry. Volatile Organic Compounds -- analysis. Food Analysis. Odorants. Soybean Oil. Soy Foods. Microbiological Phenomena.
Format:	E-Resource Book
Local Note:	American Chemical Society, ACS Symposium Series eBooks - 1978 Front Files.
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12564522

Hidden Bibliographic Details
Other authors / contributors:	Supran, Michael K., 1939- editor. Thomas J. Lipton, Inc. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision, sponsoring body. American Chemical Society. Meeting (174th : 1977 : Chicago, Illinois)
ISBN:	9780841205505
Notes:	Distributed in print by Oxford University Press. Includes bibliographical references and index. Description based on publisher-supplied information and home-page.
Other form:	Original 9780841204188 (alk. paper) Original 0841204187 (alk. paper) Online version
Standard no.:	bk-1978-0075

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