| #7141324 in Books | 1995-12-31 | Original language:English | PDF # 1 | 9.75 x6.50 x1.25l, | File type: PDF | 342 pages|
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.
You easily download any file type for your device.Seafoods: Chemistry, Processing Technology and Quality | Fereidoon Shahidi, J.R. Botta. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.