Physical Techniques for the Study of Food Biopolymers | EKB DL

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Physical Techniques for the Study of Food Biopolymers

Physical Techniques for the Study of Food Biopolymers

Description

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.

Keywords

SEAFOOD

1994Book

Author(s)J.R. Botta, Fereidoon Shahidi, J. Richard Botta

PublisherBlackie Academic

ISBN9780751402186

LanguageEnglish

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