Chemistry, texture, and flavor of soy

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Bibliographic Information

Title
"Chemistry, texture, and flavor of soy"
Statement of Responsibility
[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry
Publisher
  • American Chemical Society
  • Distributed by Oxford University Press
Publication Year
  • c2010
Book size
24 cm

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Notes

"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

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