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

この図書・雑誌をさがす

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

関連図書・雑誌

もっと見る

詳細情報 詳細情報について

ページトップへ