1. ......................
پدیدآورنده : edited by Michael K. Supran. A sympsium sponsored by the Flavor Sub-Division of the division of the American Chemical Society, Chicagol Illionis, August 03-13, 7791
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Lipids - Congresses,Flavor - Congresses
رده :
QC
305
.
F2
L6
2. Flavor and lipid chemistry of seafoods /
پدیدآورنده : Fereidoon Shahidi, editor, Keith R. Cadwallader, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Congresses,Lipids-- Congresses,Seafood-- Composition-- Congresses
رده :
TX556
.
5
.
F54
1997
3. Lipids as a source of flavor :
پدیدآورنده : sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses.,Lipids, Congresses.
رده :
QD305
.
F2
L46
4. Lipids in food flavors /
پدیدآورنده : Chi-Tang Ho, editor, Thomas G. Hartman, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Congresses,Lipids-- Congresses
رده :
TP372
.
5
.
L57
1993
