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Seafoods: Chemistry, Processing Technology and Quality
- Binding:
- Paperback
- Pages:
- 342
- Published:
- October 20, 2012
- Edition:
- 11994
- Dimensions:
- 233x156x18 mm.
- Weight:
- 546 g.
Delivery:
1-2 weeks
Expected delivery: July 14, 2024
Description of Seafoods: Chemistry, Processing Technology and Quality
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.
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