dc.contributor.author | Shahidi Fereidoon (Eds) | |
dc.contributor.author | Cadwallader Keith R. | |
dc.date.accessioned | 2015-11-24T05:30:41Z | |
dc.date.available | 2015-11-24T05:30:41Z | |
dc.date.issued | 1997 | |
dc.identifier.uri | http://113.160.249.209:8080/xmlui/handle/123456789/6403 | |
dc.description | 285 p. | vi |
dc.publisher | Washington D.C.: American Chemical Society; ISBN 0-8412-3526-0 | vi |
dc.relation.ispartofseries | Lt 96 | |
dc.subject | Seafood | vi |
dc.subject | Flavor | vi |
dc.subject | Lipid | vi |
dc.subject | Biochemistry | vi |
dc.title | Flavor and Lipid chemistry of seafoods | vi |
dc.type | Book | vi |
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