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Seafoods: Chemistry, Processing Technology and Quality Fereidoon Shahidi Softcover reprint of the original 1st ed. 1994 edition
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Seafoods: Chemistry, Processing Technology and Quality
Fereidoon Shahidi
Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.
342 pages, biography
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 20. oktober 2012 |
| ISBN13 | 9781461359135 |
| Utgivere | Springer-Verlag New York Inc. |
| Antall sider | 342 |
| Mål | 233 × 156 × 18 mm · 546 g |
| Språk | Engelsk |
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