Seafoods: Chemistry, Processing Technology and Quality /

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.

Bibliographic Details

Main Author:	Shahidi, Fereidoon
Corporate Author:	SpringerLink (Online service)
Other Authors:	Botta, J. Richard
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1994.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book