Knygos.lt nariams
Knygos.lt nariams
- Išsiųsime per 12–18 d.d.
/images/books/4206921/9780751402186.jpg)
- Autorius: Fereidoon Shahidi
- Leidėjas: Aspen Publishers
- ISBN-10: 0751402184
- ISBN-13: 9780751402186
- Formatas: 16.6 x 24.2 x 2.8 cm, kieti viršeliai
- Kalba: Anglų
Atsiliepimai
Aprašymas
The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with Special Reference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological Quality of Seafoods: Viruses, Bacteria, Parasites. Microbiological Quality of Seafoods. Marine Toxins. Sensory Assessment Quality in Fish and Seafoods. Further Processing of Raw Materials. Surimi Processing from Lean Fish. Surimi Processing from Fatty Fish. Seafood Processing By-Products. References. Index
- Autorius: Fereidoon Shahidi
- Leidėjas: Aspen Publishers
- ISBN-10: 0751402184
- ISBN-13: 9780751402186
- Formatas: 16.6 x 24.2 x 2.8 cm, kieti viršeliai
- Kalba: Anglų
The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with Special Reference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological Quality of Seafoods: Viruses, Bacteria, Parasites. Microbiological Quality of Seafoods. Marine Toxins. Sensory Assessment Quality in Fish and Seafoods. Further Processing of Raw Materials. Surimi Processing from Lean Fish. Surimi Processing from Fatty Fish. Seafood Processing By-Products. References. Index
Atsiliepimai