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.
![[PDF] Seafoods: Chemistry, Processing Technology and Quality Fereidoon Shahidi, J.R. Botta](https://digzon.com/wp-content/uploads/2024/04/c2fdc3441408b23c6a1a79ac31db2d3b-d.jpg)
Chemistry
[PDF] Seafoods: Chemistry, Processing Technology and Quality Fereidoon Shahidi, J.R. Botta
$19.99
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