Chapter 4. Sensometric and Chemometric Approaches to Seafood Flavour
- Associate Professor Cesarettin Alasalvar2,
- Professor Fereidoon Shahidi3,
- Professor Kazuo Miyashita4,
- Dr Udaya Wanasundara5
Published Online: 2 SEP 2010
DOI: 10.1002/9781444325546.ch4
Copyright © 2011 Blackwell Publishing Ltd
Book Title
Handbook of Seafood Quality, Safety and Health Applications
Additional Information
How to Cite
Morita, K. and Aishima, T. (2010) Sensometric and Chemometric Approaches to Seafood Flavour, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch4
Editor Information
- 2
TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey
- 3
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada
- 4
Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan
- 5
POS Pilot Plant Corporation, Saskatoon, SK, Canada
Publication History
- Published Online: 2 SEP 2010
- Published Print: 1 OCT 2010
ISBN Information
Print ISBN: 9781405180702
Online ISBN: 9781444325546
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