Shahidi, Fereidoon <br/><br/>
Flavor and lipid chemestry of seafoods 
Fereidoon Shahidi; Keith R. Cadwallader (Ed.) 
 - ix; 285 p. 
<br/><br/> BIBLIOTECA: UACH-FCQ 
<br/><br/><label>ISBN: </label>0-8412-3526-0 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Mariscos conservación, pruebas y analisis
<br/><br/><label>Dewey Class. No.: </label>664.94  / SHA 1997