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Seafoods: Chemistry, Processing Technology And Quality
language: english
Publisher:
SPRINGER-VERLAG NEW YORK INC., October of 2012 ‧
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SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9781461359135 |
| Publisher: | SPRINGER-VERLAG NEW YORK INC. |
| Release Date: | October of 2012 |
| Language: | English |
| Cover: | Softcover |
| Pages: | 342 |
| Format: | Book |
| Categories: |
Books in English
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| EAN: | 9781461359135 |