Downloaded by 206.214.0.194 on January 17, 2016 | http://pubs.acs.org Publication Date: June 1, 1978 | doi: 10.1021/bk-1978-0075.fw001
Lipids as a Source of Flavor
In Lipids as a Source of Flavor; Supran, Michael K.; ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
In Lipids as a Source of Flavor; Supran, Michael K.; ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
Downloaded by 206.214.0.194 on January 17, 2016 | http://pubs.acs.org Publication Date: June 1, 1978 | doi: 10.1021/bk-1978-0075.fw001
Lipids as a Source of Flavor Michael K . Supran,
EDITOR
Downloaded by 206.214.0.194 on January 17, 2016 | http://pubs.acs.org Publication Date: June 1, 1978 | doi: 10.1021/bk-1978-0075.fw001
Thomas J. Lipton, Inc.
A symposium 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.
ACS SYMPOSIUM SERIES 75
AMERICAN WASHINGTON,
CHEMICAL D. C.
SOCIETY 1978
In Lipids as a Source of Flavor; Supran, Michael K.; ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
Downloaded by 206.214.0.194 on January 17, 2016 | http://pubs.acs.org Publication Date: June 1, 1978 | doi: 10.1021/bk-1978-0075.fw001
Library of Congress CIP Data Main entry under title: Lipids as a source of flavor. (ACS symposium series; 75 ISSN 0097-6156) Includes bibliographies and index. 1. Lipids—Congresses. 2. Flavor—Congresses. I. Supran, Michael K . , 1939. II. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision. III. Series: American Chemical Society. ACS symposium series; 75. QC305.F2L46 ISBN 0-8412-0418-7
664'.06 ASCMC8
78-9739 75 1-121 1978
Copyright © 1978 American Chemical Society A l l Rights Reserved. The appearance of the code at the bottom of the first page of each article in this volume indicates the copyright owner's consent that reprographic copies of the article may be made for personal or internal use or for the personal or internal use of specific clients. This consent is given on the condition, however, that the copier pay the stated per copy fee through the Copyright Clearance Center, Inc. for copying beyond that permitted by Sections 107 or 108 of the U.S. Copyright Law. This consent does not extend to copying or transmission by any means—graphic or electronic—for any other purpose, such as for general distribution, for advertising or promotional purposes, for creating new collective works, for resale, or for information storage and retrieval systems. The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by A C S of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, specification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission, to the holder, reader, or any other person or corporation, to manufacture, reproduce, use, or sell any patented invention or copyrighted work that may in any way be related thereto. PRINTED IN T H E UNITED STATES OF AMERICAN
In Lipids as a Source of Flavor; Supran, Michael K.; ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
ACS Symposium Series
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Robert F . G o u l d , Editor
Advisory Board Kenneth B. Bischoff
Nina I. McClelland
Donald G . Crosby
John B. Pfeiffer
Jeremiah P. Freeman
Joseph V . Rodricks
E. Desmond Goddard
F. Sherwood Rowland
Jack Halpern
Alan C. Sartorelli
Robert A . Hofstader
Raymond B. Seymour
James P. Lodge
Roy L. Whistler
John L. Margrave
Aaron Wold
In Lipids as a Source of Flavor; Supran, Michael K.; ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
Downloaded by 206.214.0.194 on January 17, 2016 | http://pubs.acs.org Publication Date: June 1, 1978 | doi: 10.1021/bk-1978-0075.fw001
FOREWORD The ACS S Y M P O S I U M SERIES was founded in 1 9 7 4 to provide a medium for publishing symposia quickly in book form. The format of the SERIES parallels that of the continuing A D V A N C E S I N C H E M I S T R Y SERIES except that in order to save time the papers are not typeset but are reproduced as they are submitted by the authors in camera-ready form. As a further means of saving time, the papers are not edited or reviewed except by the symposium chairman, who becomes editor of the book. Papers published in the ACS S Y M P O S I U M SERIES are original contributions not published elsewhere in whole or major part and include reports of research as well as reviews since symposia may embrace both types of presentation.
In Lipids as a Source of Flavor; Supran, Michael K.; ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
