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Seafoods - Chemistry, Processing Technology and Quality (Hardcover) Loot Price: R2,490
Discovery Miles 24 900
Repayment Terms: R233 pm x 12*
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Seafoods - Chemistry, Processing Technology and Quality (Hardcover): Fereidoon Shahidi, J.Richard Botta

Seafoods - Chemistry, Processing Technology and Quality (Hardcover)

Fereidoon Shahidi, J.Richard Botta

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Loot Price R2,490 Discovery Miles 24 900 | Repayment Terms: R233 pm x 12*

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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

Imprint: Kluwer Academic / Plenum Publishers
Country of origin: Netherlands
Release date: June 1994
Editors: Fereidoon Shahidi • J.Richard Botta
Dimensions: 234 x 156 x 28mm (L x W x T)
Format: Hardcover
Pages: 360
ISBN-13: 978-0-7514-0218-6
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-7514-0218-4
Barcode: 9780751402186

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