Flavor and lipid chemistry of seafoods /
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| Corporate Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Washington, DC
American Chemical Society
1997.
|
| Series: | ACS symposium series,
674 |
| Subjects: | |
| Online Access: | View in OPAC |
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| 245 | 0 | 0 | |a Flavor and lipid chemistry of seafoods / |c Fereidoon Shahidi, Keith R. Cadwallader, [editors]. |
| 260 | |a Washington, DC |b American Chemical Society |c 1997. | ||
| 300 | |a ix, 285 p. |b ill. |c 24 cm. | ||
| 440 | 0 | |a ACS symposium series, |x 0097-6156 ; |v 674 | |
| 500 | |a "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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Seafood |x Composition |x Congresses. | |
| 650 | 0 | |a Flavor |x Congresses. | |
| 650 | 0 | |a Lipids |x Congresses. | |
| 700 | 1 | |a Shahidi, Fereidoon, |d 1951- | |
| 700 | 1 | |a Cadwallader, Keith R., |d 1963- | |
| 710 | 2 | |a American Chemical Society. |b Division of Agricultural and Food Chemistry. | |
| 710 | 2 | |a American Chemical Society. |b Meeting |n (212. : |d 1996 : |c Orlando, Fla.) | |
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