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19940524101128.0

008		890302s1989 ilua b 101 0 eng
010		\|a 89031528
020		\|a0935315241
035		\|a00150158
040		\|aDLC\|cDLC\|dAGL
049		\|aPVYA[][][][68011]
050	00	\|aTP453.L56\|bF58 1989
070	0	\|aTP453.L56F5
072	0	\|aQ400
092	0	\|a664.3\|bF618
094		\|a靜宜\|d664.3\|eF618\|cE68011/00143219\|tDDC\|fChen\|cE082283/00200938 c.2
095		\|pBOOK\|d664.3\|eF618
245	00	\|aFlavor chemistry of lipid foods /\|cedited by David B. Min, Thomas H. Smouse.
260		\|aChampaign, Ill. :\|bAmerican Oil Chemists' Society,\|c1989.
300		\|av, 462, [14] p. :\|bill. ;\|c24 cm.
500		\|aPapers presented at the 79th Annual Meeting of the American Oil Chemists' Society held May 8-12th, 1988 in Phoenix, Arizona at a symposium in honor of Dr. Stephen S. Chang.
504		\|aIncludes bibliographical references and index.
650	0	\|aLipids\|xCongresses.
650	0	\|aOils and fats\|xFlavor and odor\|xCongresses.
700	10	\|aMin, David B.
700	10	\|aSmouse, Thomas H.
700	10	\|aChang, Stephen S.
710	20	\|aAmerican Oil Chemists' Society.\|bMeeting.\|n(79th :\|d1988 :\|cPhoenix, Ariz.)

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