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...

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Bibliografiset tiedot
Aineistotyyppi: Kirja
Kieli:Undetermined
Julkaistu: London Chapman and Hall 1994
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ