9780751402186 - seafoods: chemistry, processing technology and quality von shahidi, fereidoon; botta, j.r. (5 Ergebnisse)
- Hardcover
Anbieter: Anybook.com, Lincoln, Vereinigtes KönigreichAnybook.com
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EUR 11,61
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Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Dust jacket in good condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780751402186.
- Hardcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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Zustand: New. In.
- Hardcover
Anbieter: moluna, Greven, Deutschlandmoluna
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EUR 104,46
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Zustand: New.
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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EUR 133,36
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Buch. Zustand: Neu. Neuware - 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 R…eference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological Quality of Seafoods: Viruses, Bacteria, Parasites. Microbiological Quality of Seafoods. Marine Toxins. Sensory Assessment Quality in Fish and Seafoods. Further Processing of Raw Materials. Surimi Processing from Lean Fish. Surimi Processing from Fatty Fish. Seafood Processing By-Products. References. Index.
Sprache: Englisch
Verlag: Kluwer Academic Publishers Group, Dordrecht, 1994
- Hardcover
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 150,26
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Hardcover. Zustand: new. Hardcover. 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. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
