Seafoods have a variable protein content that tends to deteriorate
rapidly during post-mortem, largely due to post-mortem biochemical
changes in proteins and non-protein nitrogenous compounds. 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. This book should be of interest to
seafood scientists and technologists; food chemists; biochemists;
and microbiologists and sensory scientists in the industrial and
academic sectors.
General
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