Flavor and Lipid Chemistry of Seafoods
作者:
Keith R·Cadwallader
|
Fereidoon Shahidi
|
F·Shahidi
出版年: 1997-7
页数: 274
定价: $ 161.59
ISBN: 9780841235267
出版年: 1997-7
页数: 274
定价: $ 161.59
ISBN: 9780841235267
内容简介
This collection presents the latest techniques for analysing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products. The book also reviews the effects of processing and storage on seafood flavour. Because the mechanisms of flavour generation and lipid oxidation are common to other foods, this volume will prove useful to a broad spectrum of the food industry.
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