ANALYSIS AND CONTROL OF LESS DESIRABLE FLAVORS IN FISH AND SHELLFISH
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Elsevier
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2. Lipid oxidation in foods;Critical Reviews in Food Science and Nutrition;1996-02
3. Fish flavors;Food Reviews International;1990-01
4. INVESTIGATION OF FISH OIL QUALITY BY DIRECT CAPILLARY GAS CHROMATOGRAPHY;Journal of Food Quality;1988-02
5. Musty/earthy aromas;Food Reviews International;1987-01
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