Premium
Book Review: Chemical Markers for Processed and Stored Foods, edited by Tung‐Ching Lee and Hie‐Joon Kim, American Chemical Society, Washington D.C., A.C.S. Symposium Series 631. 1996. No. of pages xii + 290, price US$99.95. ISBN 0‐8412‐3404‐3.
Author(s) -
Taylor A. J.
Publication year - 1997
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199703)12:2<133::aid-ffj671>3.0.co;2-3
Subject(s) - library science , chemistry , citation , computer science