Seafoods: Chemistry, Processing Technology and Quality
Fereidoon Shahidi, J.R. Botta
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.
Έτος:
2012
Έκδοση:
Softcover reprint of the original 1st ed. 1994
Εκδότης:
Springer
Γλώσσα:
english
Σελίδες:
342
ISBN 10:
1461359139
ISBN 13:
9781461359135
Αρχείο:
PDF, 47.76 MB
IPFS:
,
english, 2012