Seafoods:

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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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Detalles Bibliográficos
Formato:	Libro
Lenguaje:	Undetermined
Publicado:	London Chapman and Hall 1994
Materias:	Seafood,Seafood industry
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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