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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.
- Forfatter
- Fereidoon Shahidi, J.R. Botta
- Opplag
- Softcover reprint of the original 1st ed. 1994
- ISBN
- 9781461359135
- Språk
- Engelsk
- Vekt
- 310 gram
- Utgivelsesdato
- 20.10.2012
- Antall sider
- 342
