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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London
Chapman and Hall
1994
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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