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Seafoods: Chemistry, Processing Technology And Quality

by J.R. Botta e Fereidoon Shahidi
language: english
Publisher: SPRINGER-VERLAG NEW YORK INC., October of 2012 ‧
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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.

Seafoods: Chemistry, Processing Technology And Quality

by J.R. Botta e Fereidoon Shahidi

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 > Others
EAN: 9781461359135