Seafoods: Chemistry, Processing Technology and Quality
Fereidoon Shahidi, J.R. Botta
This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.
ปี:
2012
ฉบับพิมพ์ครั้งที่:
Softcover reprint of the original 1st ed. 1994
สำนักพิมพ์:
Springer
ภาษา:
english
จำนวนหน้า:
342
ISBN 10:
1461359139
ISBN 13:
9781461359135
ไฟล์:
PDF, 47.76 MB
IPFS:
,
english, 2012