Handbook of seafood and seafood products analysis
Handbook of Seafood and Seafood Products Analysis brings together the work of 75 experts who focus on the chemistry and biochemistry of postmortem seafood to offer the very latest methods for testing nutritional and sensory qualities, as well as safety aspects related to processing and preservation...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton
CRC Press
2010
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01913nam a2200229Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_154690 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 3112000 | ||
| 082 | |a 641.392 | ||
| 082 | |b H236 | ||
| 245 | 0 | |a Handbook of seafood and seafood products analysis | |
| 245 | 0 | |c Edited by Leo M.L. Nollet, Fidel Toldrá | |
| 260 | |a Boca Raton | ||
| 260 | |b CRC Press | ||
| 260 | |c 2010 | ||
| 520 | |a Handbook of Seafood and Seafood Products Analysis brings together the work of 75 experts who focus on the chemistry and biochemistry of postmortem seafood to offer the very latest methods for testing nutritional and sensory qualities, as well as safety aspects related to processing and preservation of seafood. After providing a general introduction, this handbook offers six sections that detail all areas of consequence to those concerned with delivering quality seafood products: Chemistry and Biochemistry focuses on the analysis of the main chemical and biochemical compounds of seafood; Processing Control describes the analysis of technological quality and includes various methods to differentiate between farmed and wild seafood, to check freshness, and to evaluate smoke flavoring; Nutritional Quality deals with the analysis of nutrients in muscle foods such as essential amino acids, omega fatty acids, antioxidants, vitamins, minerals, and trace elements; Sensory Quality covers the main analytical tools to evaluate color, texture, and flavor; Safety looks at tools used for the detection of pathogens, parasites, viruses, marine toxins, antibiotics, adulterations, and chemical toxic compounds from the environment generated during processing or intentionally added. | ||
| 526 | |a Vệ sinh an toàn thực phẩm thủy sản | ||
| 526 | |b TS619 | ||
| 650 | |a Seafood | ||
| 650 | |x Analysis | ||
| 904 | |i Giang | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||