Seafoods: Chemistry, Processing Technology and Quality

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Biology and other natural sciences - Plants: Agriculture and Forestry
Seafoods: Chemistry, Processing...

Seafoods: Chemistry, Processing Technology and Quality

Fereidoon Shahidi, J.R. Botta

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This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.

Kategori:

Biology and other natural sciences - Plants: Agriculture and Forestry

Tahun:

2012

Edisi:

Softcover reprint of the original 1st ed. 1994

Penerbit:

Springer

Bahasa:

english

Halaman:

342

ISBN 10:

1461359139

ISBN 13:

9781461359135

File:

PDF, 47.76 MB

IPFS:

,

english, 2012

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