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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| Format: | Livre |
|---|---|
| Langue: | Undetermined |
| Publié: |
London
Chapman and Hall
1994
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00974nam a2200193Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_29915 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.94 | ||
| 082 | |b S438 | ||
| 245 | 0 | |a Seafoods: | |
| 245 | 0 | |b Chemistry, processing technology and quality | |
| 245 | 0 | |c Edited by F. Shahidi, J Richard Botta | |
| 260 | |a London | ||
| 260 | |b Chapman and Hall | ||
| 260 | |c 1994 | ||
| 520 | |a 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 processing of raw material, underutilized species and processing discards for production of value added product | ||
| 650 | |a Seafood,Seafood industry | ||
| 904 | |i Sáng, 981218 chuyển SPL 641.494 sang 664.94 | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||