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Flavor and lipid chemistry of seafoods / Fereidoon Shahidi, Keith R. Cadwallader, [editors]
Material type:
TextLanguage: ENG Series: ACS symposium series ; 674Publisher: Washington, D.C. : American Chemical Society, c1997Description: ix, 285 páginas : ilustracionesContent type: texto Media type: sin medio Carrier type: volumenISBN: 0841235260Subject(s): Mariscos -- Composicion -- Congresos | Sabor -- Congresos | Lípidos -- CongresosDDC classification: 664/.94 LOC classification: TX556.5 | F575
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División de Estudios de Posgrado. Libros Libros | General | TX556.5 F575 (Browse shelf(Opens below)) | 1 | Available | 8678 |
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| TX553.A3 F66 2002 Food additives / | TX553.F53 K45 1977 Dietary fibre : | TX553.P7 C43 Protein functionality in foods / | TX556.5 F575 Flavor and lipid chemistry of seafoods / | TX558.S7 W64 1975 Soybeans as a food source / | TX572.A5 A58 Aluminum in food and the environment : | TX791 M54 1989 Chocolate, cocoa, and confectionery : |
"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
Incluye referencias bibliograficas e indices.
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