Seafoods:

Código QR (código de barras bidimensional)

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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Detalhes bibliográficos
Formato:	Livro
Idioma:	Undetermined
Publicado em:	London Chapman and Hall 1994
Assuntos:	Seafood,Seafood industry
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

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

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