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Hardcover Seafoods: Chemistry, Processing Technology and Quality Book
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ISBN: 0751402184

ISBN13: 9780751402186

Seafoods: Chemistry, Processing Technology and Quality

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Format: Hardcover

Condition: New

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Book Overview

The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with Special Reference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological...

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Cooking Cooking Engineering Technology

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