Tunick M., Mejia E. — Hispanic Foods. Chemistry and Flavor
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Название: Hispanic Foods. Chemistry and Flavor
Авторы: Tunick M., Mejia E.
Аннотация:
The AC S Symposium Series was first published in 1974 to provide a mechanism for publishing symposia quickly in book form. The
purpose of the series is to publish timely, comprehensive books developed from AC S sponsored symposia based on current scientific research. Occasionally, books are developed from symposia sponsored by
other organizations when the topic is of keen interest to the chemistry
audience.
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