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.
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| Format: | eBook |
| Language: | English |
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Boston, MA :
Springer US : Imprint : Springer,
1994.
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| Online Access: | Connect to the full text of this electronic book |
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