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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 | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 20 oktober 2012 |
| ISBN13 | 9781461359135 |
| Uitgevers | Springer-Verlag New York Inc. |
| Pagina's | 342 |
| Afmetingen | 233 × 156 × 18 mm · 546 g |
| Taal en grammatica | Engels |
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