Chemistry, texture, and flavor of soy

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Chemistry, texture, and flavor of soy / [edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry

資料種別:

図書

出版情報:

Washington, DC : American Chemical Society
[New York] : Distributed by Oxford University Press, c2010

形態:

xii, 412 p. ; 24 cm

シリーズ名:

ACS symposium series ; 1059 <BA00073096>

著者名:

ISBN:

9780841225619 [0841225613]

書誌ID:

BB06721979

子書誌情報

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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
主題:	Food--Analysis--Congresses; Plant proteins--Congresses; Soy bean--Congresses; Soyfoods--Congresses
言語:	英語

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