4 edition of Off-Flavors in Aquaculture (Acs Symposium Series) found in the catalog.
May 10, 2003
by An American Chemical Society Publication
Written in English
|Contributions||Agnes M. Rimando (Editor), Kevin K. Schrader (Editor)|
|The Physical Object|
|Number of Pages||284|
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The most common preharvest off-flavors in aquaculture products are caused by geosmin and 2-methylisoborneol, two highly odorous, earthy-musty metabolites of aquatic microorganisms. Off-Flavors in Aquaculture (ACS Symposium Series) [Rimando, Agnes M., Schrader, Kevin K.] on *FREE* shipping on qualifying offers.
Off-Flavors in Aquaculture (ACS 5/5(1). MASTERARBEIT „OFF-FLAVORS IN FOODS AND AQUACULTURE-A REVIEW“ Adnan Akhlaq Magister der Pharmazie () Wien, Studienkennzahl lt. Studienblatt: A Recently Viewed. Journal of Agricultural and Food Chemistry. Blood Pressure Lowering Effect of a Pea Protein Hydrolysate in Hypertensive Rats and Humans.
Upscale Fish-Farm Grows Striped Bass in the Desert After overfishing depleted the commercial catch of striped bass, two California aquaculture experts Author: Charles Wattles.