Flavor and lipid chemistry of seafoods
By: Fereidoon Shahidi, Keith R. Cadwallader, [editors].
Contributors: Shahidi, Fereidoon, 1951-; Cadwallader, Keith R., 1963-; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Series: ACS symposium series,; 674
Publisher: American Chemical Society
Published: 1997
Place of publication: Washington, DC
Language: eng
Number of pages: 285
Subjects: Seafood -- Composition -- Congresses.; Flavor -- Congresses.; Lipids -- Congresses.
Notes: Includes bibliographical references and index.
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry" at the 212th National Meeting of the American Chemical Society, Orlando, Florida, August 25-29, 1996.