Symposium on Foods: the Chemistry and Physiology of Flavors : the fourth in a series of symposia on foods held at Oregon State University
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LocationCall NumberStatus
Cleveland Public Library - Off-site Storage - Science & Technology Department Storage664.07 SY68SOn Shelf

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Format
Book
Physical Desc
x, 552 pages : illustrations ; 24 cm
Language
English

Notes

General Note
Sponsored by the Dept. of Food and Dairy Technology, Oregon State University.
Bibliography
Includes bibliographical references.

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Schultz, H. W. 1. (1967). Symposium on Foods: the Chemistry and Physiology of Flavors: the fourth in a series of symposia on foods held at Oregon State University . AVI Pub. Co..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Schultz, H. W. 1910-2005. 1967. Symposium On Foods: The Chemistry and Physiology of Flavors: The Fourth in a Series of Symposia On Foods Held At Oregon State University. Westport, Conn.: AVI Pub. Co.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Schultz, H. W. 1910-2005. Symposium On Foods: The Chemistry and Physiology of Flavors: The Fourth in a Series of Symposia On Foods Held At Oregon State University Westport, Conn.: AVI Pub. Co, 1967.

Harvard Citation (style guide)

Schultz, H. W. 1. (1967). Symposium on foods: the chemistry and physiology of flavors: the fourth in a series of symposia on foods held at oregon state university. Westport, Conn.: AVI Pub. Co.

MLA Citation, 9th Edition (style guide)

Schultz, H. W. 1910-2005. Symposium On Foods: The Chemistry and Physiology of Flavors: The Fourth in a Series of Symposia On Foods Held At Oregon State University AVI Pub. Co., 1967.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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