285 pages, Figs, tabs
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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