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Paperback Seafoods: Chemistry, Processing Technology and Quality Book
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ISBN: 1461359139

ISBN13: 9781461359135

Seafoods: Chemistry, Processing Technology and Quality

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Format: Paperback

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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... This description may be from another edition of this product.

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Cooking Cooking Engineering Technology

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