Flavor of meat, meat products, and seafoods
By: edited by F. Shahidi.
Contributors: Shahidi, Fereidoon, 1951-
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 -- Composition; Flavor
Notes: Includes bibliographical references and index.