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Seafoods: Chemistry, Processing Technology And Quality
idioma: inglês
Editor:
SPRINGER-VERLAG NEW YORK INC., outubro de 2012 ‧
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SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9781461359135 |
| Editor: | SPRINGER-VERLAG NEW YORK INC. |
| Data de Lançamento: | outubro de 2012 |
| Idioma: | Inglês |
| Encadernação: | Capa mole |
| Páginas: | 342 |
| Tipo de produto: | Livro |
| Classificação Temática: |
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Outros
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| EAN: | 9781461359135 |