Skip to main content
Book Chapter

The chemistry, processing technology and quality of seafoods — an overview

  • Shahidi F
Springer US, (1994), 1-2
DOI: 10.1007/978-1-4615-2181-5_1
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.
Get full text

Cite

CITATION STYLE

APA

Shahidi, F. (1994). The chemistry, processing technology and quality of seafoods — an overview. In Seafoods: Chemistry, Processing Technology and Quality (pp. 1–2). Springer US. https://doi.org/10.1007/978-1-4615-2181-5_1

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free