Seafoods
Autor Fereidoon Shahidi Editat de F. Shahidi, J R Bottaen Limba Engleză Hardback – 31 dec 1995
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Specificații
ISBN-13: 9780751402186
ISBN-10: 0751402184
Pagini: 360
Dimensiuni: 160 x 241 x 25 mm
Greutate: 0.71 kg
Editura: Springer
ISBN-10: 0751402184
Pagini: 360
Dimensiuni: 160 x 241 x 25 mm
Greutate: 0.71 kg
Editura: Springer
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Cuprins
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