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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Location | Call Number | Status |
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Cleveland Public Library - Off-site Storage - Science & Technology Department Storage | 664.07 SY68S | On Shelf |
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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.