Seafoods: Chemistry, Processing Technology and Quality

by J R Botta, Fereidoon Shahidi, J.R. Botta

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1461359139
• ISBN13: 9781461359135
• Release Date: October 2012
• Publisher: Springer
• Length: 342 Pages
• Weight: 1.12 lbs.
• Dimensions: 0.8" x 6.1" x 9.2"