| #7101530 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 can specify the type of files you want, for your gadget.Seafoods: Chemistry, Processing Technology and Quality | Fereidoon Shahidi, J.R. Botta. Just read it with an open mind because none of us really know.