Identification of flavor components in Brazilian fish and shellfish and their changes during decomposition 

 - Sao Paulo, SP (Brasil):   1972.  
 - 8 p. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Corvina<br/>Sardinha<br/>Camarao Rosa<br/>Congelamento<br/>Cromatografia<br/>Analise Qualitativa