Seafood: Effects of Technology on Nutrition

Main
Science (General) - Research & Development
Seafood: Effects of Technology on...

Seafood: Effects of Technology on Nutrition

George M. Pigott, Barbara Tucker

0 / 0

Avez-vous aimé ce livre?

Quelle est la qualité du fichier téléchargé?

Veuillez télécharger le livre pour apprécier sa qualité

Quelle est la qualité des fichiers téléchargés?

Catégories:

Science (General) - Research & Development

Année:

1990

Edition:

1

Editeur::

CRC Press

Langue:

english

ISBN 10:

036740320X

ISBN 13:

9781351417440

Fichier:

PDF, 17.56 MB

IPFS:

,

english, 1990

Lire en ligne

La conversion en est effectuée

La conversion en a échoué

Cela peut vous intéresser

Georg Borgstrom (Eds.) — Fish As Food. Nutrition, Sanitation, and Utilization

Roy E. Martin, Emily Paine Carter, Jr., George J. Flick, Lynn M. Davis — Marine and Freshwater Products Handbook

Vazhiyil Venugopal — Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology)

Rick Parker and Miriah Pace — Introduction to Food Science & Food Systems

Hui Y.H. — Handbook of Food Science, Technology, and Engineering. Volume 1-4, part 1

Whittle K., Howgate P. — Glossary of Fish Technology

C. O. Chichester and H. D. Graham (Eds.) — Microbial Safety of Fishery Products

Georg Borgstrom — Fish as food. / Volume 1, Production, biochemistry, and microbiology

Georg Borgstrom — Fish as food. / Volume 2

Susan Raatz, Douglas Bibus — Fish and Fish Oil in Health and Disease Prevention

Zdzislaw Z. E. Sikorski (Editor); Anna Kolakowska (Editor) — Chemical, Biological, and Functional Aspects of Food Lipids

Megh R. Goyal (Editor); Hafiz Ansar Rasul Suleria (Editor); Shanmugam Kirubanandan (Editor) — Technological Processes for Marine Foods, From Water to Fork-Bioactive Compounds, Industrial Applications, and Genomics

Norman F. Haard, Benjamin K. Simpson — Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

Linda Ankenman Granata, George J. Flick Jr., Roy E. Martin — The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

Norman F. Haard, Benjamin K. Simpson — Seafood Enzymes: Utilization and Influence On Postharvest Seafood Quality

Fereidoon Shahidi and Keith R. Cadwallader (Eds.) — Flavor and Lipid Chemistry of Seafoods

H. Allan Bremner — Safety and Quality Issues in Fish Processing

Frank D. Gunstone — Lipids for Functional Foods and Nutraceuticals

Fidel Toldrá, Leo Nollet — Handbook of Seafood and Seafood Products Analysis

Nalan Gokoglu, Pinar Yerlikaya — Seafood Chilling, Refrigeration and Freezing: Science and Technology

Richard R. Wilk, Shingo Hamada — Seafood: Ocean To The Plate

Shingo Hamada; Richard Wilk — Seafood : Ocean to the Plate

Daniela Borda, Anca I. Nicolau, Peter Raspor — Trends in Fish Processing Technologies

Hartmut Rehbein, Jorg Oehlenschlager — Fishery Products: Quality, Safety and Authenticity

Cesarettin Alasalvar, Kazuo Miyashita, Fereidoon Shahidi, Udaya Wanasundara — Handbook of Seafood Quality, Safety and Health Applications

George Hall — Fish Processing: Sustainability and New Opportunities

Leo M.L. Nollet, Fidel Toldra — Handbook of Seafood and Seafood Products Analysis.

Torger Borresen — Improving Seafood Products for the Consumer

Zdzisław E Sikorski; Anna Kołakowska — Chemical, biological, and functional aspects of food lipids

Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher — Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

R. M. Love (auth.), G. M. Hall (eds.) — Fish Processing Technology

George J. Flick Jr., Roy E. Martin — The Seafood Industry

Fereidoon Shahidi, J.R. Botta — Seafoods: Chemistry, Processing Technology and Quality

Brian K. Mayer, Donn R. Ward (auth.), Donn R. Ward, Cameron Hackney (eds.) — Microbiology of Marine Food Products

Zdzisław E. Sikorski, Bonnie Sun Pan (auth.), Zdzisław E. Sikorski Ph.D., D.Sc.,, Bonnie Sun Pan Ph.D., Fereidoon Shahidi Ph.D. (eds.) — Seafood Proteins

Mots Clefs