Chemistry, texture, and flavor of soy

Cadwallader, Keith R., Chang, Sam K. C., American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting

Chemistry, texture, and flavor of soy

Web Site CiNii 所蔵館 4館

書誌事項

タイトル: "Chemistry, texture, and flavor of soy"

責任表示: [edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry

出版者

American Chemical Society
Distributed by Oxford University Press

出版年月

c2010

書籍サイズ: 24 cm

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注記

"This book is a culmination of a symposiume titled "Chemistry, Texture and Flavor of Soy", which was sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society and held at the 236th ACS National Meeting in Philadelphia, PA, August 17-21, 2008."--Pref.

Includes bibliographical references and index

Chemistry, texture, and flavor of soy

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Chemistry, texture, and flavor of soy

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