Boekhandel Douwes Den Haag

Seafoods

Chemistry, Processing Technology and Quality

Botta, J. R. & Shahidi, Fereidoon

Seafoods

Seafoods

Chemistry, Processing Technology and Quality

Seafoods

 

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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Beschrijving Seafoods

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.


ISBN
9781461359135
Pagina's
342
Verschenen
NUR
950
Druk
1
Uitvoering
Paperback / softback
Taal
Nederlands
Uitgever
Springer Verlag