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Seafoods: Chemistry, Processing Technology and Quality /

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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
Description
Summary: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.
Item Description:Electronic resource.
Physical Description:1 online resource (342 pages)
ISBN:9781461521815 (electronic bk.)
1461521815 (electronic bk.)