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Seafoods: Chemistry, Processing Technology and Quality Fereidoon Shahidi Softcover reprint of the original 1st ed. 1994 edition
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発送予定日 年8月27日 - 年9月14日
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Seafoods: Chemistry, Processing Technology and Quality
Fereidoon Shahidi
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.
342 pages, biography
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2012年10月20日 |
| ISBN13 | 9781461359135 |
| 出版社 | Springer-Verlag New York Inc. |
| ページ数 | 342 |
| 寸法 | 233 × 156 × 18 mm · 546 g |
| 言語 | 英語 |
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