Seafoods: Chemistry, processing technology and quality
Shahidi, F.; Botta, R.J. (Ed.) (1994). Seafoods: Chemistry, processing technology and quality. first. Blackie Academic & Professional: Glasgow. ISBN 0751402184. viii, 342 pp.
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| Beschikbaar in | Auteurs |
VLIZ: Non-living Resources [104572]
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| Auteurs | | Top |
- Shahidi, F., redacteur
- Botta, R.J., redacteur
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| Inhoud |
- Shahidi, F. (1994). The chemistry, processing technology and quality of seafoods: an overview, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 1-2, meer
- Shahidi, F. (1994). Seafood proteins and preparation of protein concentrates, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 3-9, meer
- Haard, N.F. (1994). Protein hydrolysis in seafoods, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 10-33, meer
- Ackman, R.G. (1994). Seafood lipids, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 34-48, meer
- Hultin, H.O. (1994). Oxidation of lipids in seafoods, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 49-74, meer
- Lindsay, R.C. (1994). Flavour of fish, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 75-84, meer
- Sun Pan, B.; Kuo, J.-M. (1994). Flavor of shellfish and kamaboko flavorants, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 85-114, meer
- Fuke, S. (1994). Taste-active components of seafoods with special reference to umami substances, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 115-139, meer
- Botta, J.R. (1994). Freshness quality of seafoods: A review, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 140-167, meer
- Sikorski, Z.R.; Sun Pan, B. (1994). Preservation of seafood quality, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 168-195, meer
- Wekell, M.M.; Manger, P.R.; Colburn, K.; Adams, A.; Hill, W. (1994). Microbiological quality of seafoods: Viruses, bacteria and parasites, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 196-219, meer
- Wekell, M.M.; Hungerford, J.M. (1994). Microbiological quality of seafoods: Marine toxins, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 220-232, meer
- York, R.K.; Sereda, L.M. (1994). Sensory assessment of quality in fish and seafoods, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 233-262, meer
- Lee, C.M. (1994). Surimi processing from lean fish, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 263-287, meer
- Spencer, K.E.; Tung, M.A. (1994). Surimi processing from fatty fish, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 288-319, meer
- Shahidi, F. (1994). Seafood processing by-products, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 320-334, meer
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