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	1.	Chemical, biological, and functional aspects of food lipids / editors, Zdzis Z. E. Sikorski and Anna Kowska. by Sikorski, Zdzis E Kowska, Anna, 1938- Series: Chemical and functional properties of food components series Edition: 2nd ed. Publication details: Boca Raton, Fl. : CRC Press, 2011 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: TP453.L56C494 2011. Place hold
	2.	Food flavors : chemical, sensory and technological properties / edited by Henryk Jele{u2BAE} by Jelen, Henryk [editor.] Series: Chemical & functional properties of food components seriesPublisher: Boca Raton : CRC Press/Taylor & Francis Group, 2012Copyright date: ©2012 Availability: Items available for loan: PERPUSTAKAAN DR ABDUL LATIFF (1)Call number: TX531.F687 2012 9. PERPUSTAKAAN TUN SERI LANANG (1)Call number: TX531.F545 tm. Place hold

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