Concepedia

G. G. BEDDOWS

GG

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Publications

1

Citations

46

H-Index

1

Active since

1976

Affiliations

Cornell University(Current)

G. G. BEDDOWS is an author at Cornell University specializing in food fermentation, flavor formation from lipid hydrolysis, and flavor compound formation.

Publications per year

1976–1976

1

Publications

1

The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma

G. G. BEDDOWS, Maznah Ismail, K. H. Steinkraus · International Journal of Food Science & Technology · 1976 · 46 citations

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