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Cesarettin Alasalvar

Handbook of Seafood Quality, Safety and Health Applications

Buch

The global market for seafood products continues to increase year by year, with their perceived health benefits playing a significant part in their popularity. Seafood products are highly nutritious and provide a wide range of health-promoting compounds. Safety and quality are especially crucial when dealing with seafoods: they are highly perishable products and so special attention must be paid to the factors that influence safety and quality, from the time of the catch to the time they are prepared for food and consumed. The safety and freshness/ quality of seafoods can be measured by sensory, non-sensory (chemical/biochemical, physico-chem… Mehr

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Produktdetails


Weitere Autoren: Miyashita, Kazuo / Shahidi, Fereidoon / Wanasundara, Udaya
  • ISBN: 978-1-4051-8070-2
  • EAN: 9781405180702
  • Produktnummer: 7876293
  • Verlag: Wiley
  • Sprache: Englisch
  • Erscheinungsjahr: 2010
  • Seitenangabe: 576 S.
  • Masse: H24.9 cm x B18.0 cm x D3.4 cm 1'400 g
  • Gewicht: 1400

Über den Autor


Associate Professor Cesarettin Alasalvar, TÜBITAK Marmara Research Centre, Food Institute, TurkeyProfessor Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, CanadaProfessor Kazuo Miyashita, Faculty of Fisheries Sciences, Hokkaido University, JapanDr Udaya Wanasundara, POS Pilot Plant Corporation, Canada

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