Seafoods: Chemistry, processing technology and quality

This book is divided into three sections such as: the chemistry of seafood components proteins, lipids, flavorants; describes the quality of seafoods with respect to their freshness, preservation, microbiological safety and sensory attributes; the final section of the book summarizes further process...

Cur síos iomlán

Đã lưu trong:
Sonraí Bibleagrafaíochta
Formáid: Leabhar
Teanga:Undetermined
Foilsithe: London Chapman and Hall 1994
Ábhair:
Clibeanna: Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ