Seafoods: Chemistry, Processing Technology and Quality

Name: Seafoods: Chemistry, Processing Technology and Quality
Brand: Springer-Verlag New York Inc.
SKU: 2345797
Author: Fereidoon Shahidi

Fereidoon Shahidi, J.R. Botta

Springer-Verlag New York Inc.

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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…

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Výběr knih autorů Fereidoon Shahidi , J.R. Botta