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Seafoods: Chemistry, Processing Technology and Quality

av Fereidoon Shahidi, J.R. Botta
Seafoods: Chemistry, Processing Technology and Quality av Fereidoon Shahidi
Om Seafoods: Chemistry, Processing Technology and Quality

Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.

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  • Språk:
  • Engelska
  • ISBN:
  • 9781461359135
  • Format:
  • Häftad
  • Sidor:
  • 342
  • Utgiven:
  • 20 Oktober 2012
  • Utgåva:
  • 11994
  • Mått:
  • 233x156x18 mm.
  • Vikt:
  • 546 g.
  Fri leverans
Leveranstid: 2-4 veckor
Förväntad leverans: 23 Juli 2024

Om Fereidoon Shahidi

Se alla böcker av Fereidoon Shahidi

Beskrivning av Seafoods: Chemistry, Processing Technology and Quality

Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.

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