John Grigor – Research output — Abertay University

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EmailJ516741abertay.acuk

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23 Article
5 Chapter
1 Conference contribution
1 Chapter (peer-reviewed)
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1997
Aroma compounds of fresh and stored Mackerel (Scomber scombrus)
Alasalvar, C., Quantick, P. C. & Grigor, J. M., 1 Jul 1997, Flavor and lipid chemistry of seafood. Shahidi, F. & Cadwallader, K. R. (eds.). Washington, DC: American Chemical Society, p. 39-54 16 p. (ACS Symposium Series; vol. 674).
Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review
11 Citations (Scopus)