Flavor and Lipid Chemistry of Seafoods

Fereidoon Shahidi (Editor), Keith R. Cadwallader (Editor)

Research output: Book/Report/Conference proceeding › Book

Original language	English (US)
Place of Publication	Washington, DC
Publisher	American Chemical Society
ISBN (Electronic)	‍9780841216389
ISBN (Print)	9780841235267
DOIs	https://doi.org/10.1021/bk-1997-0674
State	Published - 1997
Externally published	Yes

Publication series

Name	ACS Symposium Series

Online availability

10.1021/bk-1997-0674

Library availability

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Related links

Link to publication in WorldCat

4 Article

Aroma-Active Compounds in Salt-Fermented Anchovy
Cha, Y. J., Lee, G. H. & Cadwallader, K. R., 1997, In: ACS Symposium Series. 674, p. 131-147 17 p.
Research output: Contribution to journal › Article › peer-review
Character-Impact Aroma Compounds of Crustaceans
Baek, H. H. & Cadwallader, K. R., 1997, In: ACS Symposium Series. 674, p. 85-94 10 p.
Research output: Contribution to journal › Article › peer-review
Flavor and Lipid Chemistry of Seafoods: An Overview
Shahidi, F. & Cadwallader, K. R., 1997, In: ACS Symposium Series. 674, p. 1-8 8 p.
Research output: Contribution to journal › Article › peer-review

Cite this

TY - BOOK

T1 - Flavor and Lipid Chemistry of Seafoods

A2 - Shahidi, Fereidoon

A2 - Cadwallader, Keith R.

PY - 1997

Y1 - 1997

UR - http://www.worldcat.org/oclc/36910009

U2 - 10.1021/bk-1997-0674

DO - 10.1021/bk-1997-0674

M3 - Book

SN - 9780841235267

T3 - ACS Symposium Series

BT - Flavor and Lipid Chemistry of Seafoods

PB - American Chemical Society

CY - Washington, DC

ER -