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...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
التنسيق: كتاب
اللغة:Undetermined
منشور في: London Chapman and Hall 1994
الموضوعات:
الوسوم: إضافة وسم
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ