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Flavor and Lipid Chemistry of Seafoods
商品資訊
系列名：ACS Symposium Series
ISBN13：9780841235267
出版社：Oxford Univ Pr on Demand
作者：Fereidoon Shahidi (EDT); Keith R. Cadwallader (EDT); American Chemical Society. Division of Agricultural and Food Chemistry (COR)
出版日：1997/07/01
裝訂／頁數：精裝／274頁
規格：24.1cm*15.9cm*2.5cm (高/寬/厚)
定價
：NT$ 7018 元若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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Although reports on seafood flavor have traditionally focused on the unpleasant fish odors associated with deteriorated products, many researchers are beginning to recognize the importance of understanding the basic chemistry and biochemistry involved in desirable flavor attributes of seafood. To enhance this understanding, this collection of 22 articles provides in-depth coverage of the theoretical and applied chemistry and biochemistry of seafood flavor. Because lipids have a great impact on seafood flavor, their nutritional effects and quality preservation are thoroughly discussed. Annotation c. by Book News, Inc., Portland, Or.
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