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Flavor and Lipid Chemistry of Seafoods Keith R. Cadwallader

Flavor and Lipid Chemistry of Seafoods

Keith R. Cadwallader

Published July 1st 1997
ISBN : 9780841235267
Hardcover
285 pages
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 About the Book 

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 aromaMoreThis 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 should prove useful to a broad spectrum of the food industry.