Lipids as a Source of Flavor, Copyright, ACS Symposium Series

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.



Lipids as a Source of Flavor Michael K . Supran,

EDITOR


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



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

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Lipids as a Source of Flavor, Copyright, ACS Symposium Series

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