00974nam a2200193Ia 4500 CTU_29915 210402s9999 xx 000 0 und d 664.94 S438 Seafoods: Chemistry, processing technology and quality Edited by F. Shahidi, J Richard Botta London Chapman and Hall 1994 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 Seafood,Seafood industry Sáng, 981218 chuyển SPL 641.494 sang 664.94 Trung tâm Học liệu Trường Đại học Cần Thơ