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- 2005048307 contributor B10159166.
- 2005048307 contributor B10159167.
- 2005048307 created "c2006.".
- 2005048307 date "2006".
- 2005048307 date "c2006.".
- 2005048307 dateCopyrighted "c2006.".
- 2005048307 description "Includes bibliographical references and indexes.".
- 2005048307 extent "x, 236 p., [1] leaf of plates :".
- 2005048307 identifier "0841238960 (alk. paper)".
- 2005048307 identifier "9780841238961 (alk. paper)".
- 2005048307 isPartOf "ACS symposium series ; 920".
- 2005048307 issued "2006".
- 2005048307 issued "c2006.".
- 2005048307 language "eng".
- 2005048307 publisher "Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press,".
- 2005048307 subject "664 22".
- 2005048307 subject "Lipids Congresses.".
- 2005048307 subject "Oils and fats Flavor and odor Congresses.".
- 2005048307 subject "TP453.L56 F66 2006".
- 2005048307 title "Food lipids : chemistry, flavor, and texture / Fereidoon Shahidi, editor, Hugo Weenen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.".
- 2005048307 type "text".