Seafood safety, processing, and biotechnology

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Seafood safety, processing, and biotechnology

Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent...

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Библиографические подробности
Формат:	‌
Язык:	Undetermined
Опубликовано:	Lancaster, PA Technomic Pub. 1997
Предметы:	Fish as food,Fishery products,Fishery processing Contamination,Spoilage,Quality control
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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