Flavor of meat, meat products, and seafoods
By: edited by F. Shahidi
Contributors: Knovel (Firm)
Edition: 2nd ed.
Publisher: Blackie Academic & Professional
Published: 1998
Place of publication: London; New York
Language: eng
Number of pages: 429
Subjects: Meat; Composition; Seafood; Flavor; Viande; Fruits de mer; Saveur
Notes: Includes bibliographical references and index.

Electronic reproduction. Norwich, N.Y. : Knovel, 2004. System requirements: Adobe Acrobat Reader. Available via the World Wide Web. Access restricted to users at licensed institutions. Includes interactive index.