Seafoods: Chemistry, Processing Technology and Quality
(Bog, Paperback / softback, Engelsk)
Forlag:
Springer-Verlag New York Inc.
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9781461359135
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Beskrivelse
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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| Forlag | Springer-Verlag New York Inc. |
| Forfattere | Fereidoon Shahidi, J.R. Botta |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | Softcover reprint of the original 1st ed. 1994 |
| Udgivelsesdato | 20-10-2012 |
| Første udgivelsesår | 2012 |
| Illustrationer | XIV, 342 p. |
| Originalsprog | United States |
| Sideantal | 342 |
| Indbinding | Paperback / softback |
| Forlag | Springer-Verlag New York Inc. |
| Sideoplysninger | 342 pages, XIV, 342 p. |
| Mål | 156 x 233 x 18 |
| ISBN-13 / EAN-13 | 9781461359135 |