Flavor and lipid chemistry of seafoods /

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Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors: Shahidi, Fereidoon, 1951-, Cadwallader, Keith R., 1963-
Format: Book
Language:English
Published: Washington, DC American Chemical Society 1997.
Series:ACS symposium series, 674
Subjects:
Seafood > Composition > Congresses.
Flavor > Congresses.
Lipids > Congresses.
Online Access:View in OPAC
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