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Flavor and lipid chemistry of seafoods /

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Bibliographic Details
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: eBook
Language:English
Language Notes:English.
Published: Washington, DC : American Chemical Society, ©1997.
Series:ACS symposium series ; 674.
Subjects:
Seafood > Composition > Congresses.
Seafood > Flavor and odor > Congresses.
Lipids > Congresses.
Seafood.
Taste.
Gas chromatography.
Perciformes.
Atlantic salmon.
Atlantic cod.
Liquid chromatography.
Fluorescence.
Flavor > Congresses.
Seafood
Taste
Food-Processing Industry
Aldehydes > chemistry
Odorants > analysis
Chromatography, Gas
Olfactometry
Perciformes
Gas Chromatography-Mass Spectrometry
Lipoxygenase > analysis
Amino Acids, Sulfur > analysis
Protein Hydrolysates > chemistry
Food Storage
Lipids > analysis
Salmo salar
Gadus morhua
Lipid Peroxides > chemistry
Tocopherols > chemistry
Phosphates > chemistry
Lipids > chemistry
Antioxidants > chemistry
Tea > chemistry
Catechin > chemistry
Chromatography, Liquid
Fluorescence
Magnetic Resonance Spectroscopy
Fatty Acids, Omega-3 > chemistry
Fatty Acids, Unsaturated > chemistry
Docosahexaenoic Acids > chemistry
Health & Biological Sciences.
Diet & Clinical Nutrition.
Fruits de mer > Composition > Congrès.
Saveur > Congrès.
Lipides > Congrès.
Fruits de mer.
Goût.
Chromatographie en phase gazeuse.
Saumon atlantique.
Morue.
Chromatographie en phase liquide.
taste (senses)
gas chromatography.
liquid chromatography.
fluorescence.
TECHNOLOGY & ENGINEERING > Food Science.
Liquid chromatography
Gas chromatography
Flavor
Atlantic salmon
Atlantic cod
Lipids
Seafood > Composition
Seafood > Flavor and odor
Electronic books.
Conference papers and proceedings
Online Access:Connect to the full text of this electronic book
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Published 1997
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