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  • Symposium on foods: The chemistry and physiology of flavor

    Symposium on foods: The chemistry and physiology of flavor

    This is the fourth since 1959 in a series which presents the scientific papers given at the Symposia on Foods in the Department of Food Science and Techonology at Oregon State University. It is a comprehesive summary and source of flavor prepared by twenty-four of the outstading scientists in the field today.

     8 p hcmute 26/08/2020 309 1

    Từ khóa: Foods -- Analysis -- LCSH

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