Seafoods : Chemistry, Processing Technology, and Quality - Fereidoon Shahidi

Seafoods : Chemistry, Processing Technology, and Quality

By: Fereidoon Shahidi, J.R. Botta

Hardcover

At a Glance

Hardcover


$156.18

or 4 interest-free payments of $39.05 with

 or 

Aims to ship in 7 to 10 business days

Seafoods have a variable protein content that tends to deteriorate rapidly during post-mortem, largely due to post-mortem biochemical changes in proteins and non-protein nitrogenous compounds. 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. This book should be of interest to seafood scientists and technologists; food chemists; biochemists; and microbiologists and sensory scientists in the industrial and academic sectors.

More in Food & Beverage Technology

The Food Lab : Better Home Cooking Through Science - J. Kenji Lopez-Alt
The World Atlas of Wine : 8th Edition - Hugh Johnson

RRP $99.99

$64.50

35%
OFF
Cooking for Geeks : Real Science, Great Cooks, and Good Food - Jeff Potter
Nourishing Fats : Why We Need Animal Fats for Health and Happiness - Sally Fallon Morell
Periparturient Diseases of Cattle - Tanmoy Rana

RRP $331.95

$195.75

41%
OFF
Food Safety : Theory and Practice - Paul L Knechtges

RRP $290.75

$229.80

21%
OFF
Fundamental Food Microbiology : 5th edition - Bibek Ray

RRP $204.00

$132.75

35%
OFF
Food and Society - Mark Gibson

RRP $247.95

$171.75

31%
OFF
Probiotic Ice Cream : Science and Technology - Aziz Homayouni-Rad

RRP $290.95

$171.75

41%
OFF
Coffee Art : Creative Coffee Designs for the Home Barista - Dhan Tamang
Whiskypedia : The Ultimate Guide to Scotch Whisky - Charles MacLean
The Apple : A Delicious History - Sally Coulthard

RRP $44.99

$37.25

17%
OFF