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Lipids in food flavors /
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Flavor and lipid chemistry of seafoods /
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Lipid oxidation in food /
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Liquid-crystalline polymers /
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Crystallization and Solidification Properties of Lipids
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Molecule-based magnetic materials : theory, techniques, and applications /
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Tribology and the liquid-crystalline state : developed from a symposium sponsored by the Division of Colloid and Surface Chemistry at the 198th National Meeting of the American Chemical Society, Miami Beach, Florida, September 10-15, 1989 /
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Lipid biotechnology /
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Food lipids chemistry, nutrition, and biochemistry /
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Structure-property relations in polymers : spectroscopy and performance /
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Lipid Oxidation
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The lipid handbook with CD-ROM /
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Lignin properties and materials /
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Developments in the Analysis of Lipids
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Synthesis in Lipid Chemistry
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Polyelectrolyte gels : properties, preparation, and applications /
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Fullerenes : synthesis, properties, and chemistry of large carbon clusters /
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Lipid analysis; isolation, separation, identification, and lipidomic analysis
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Catalysis in polymer synthesis /
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Radon and its decay products : occurrence, properties, and health effects /
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Biocatalysis and molecular engineering /
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Cross-linked polymers chemistry, properties, and applications /
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Flavor precursors : thermal and enzymatic conversions /
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Colloid-polymer interactions : particulate, amphiphilic, and biological surfaces : developed from a symposium /