An edition of Seafoods (1994)
Seafoods
chemistry, processing technology and quality
By Fereidoon Shahidi,J. Richard Botta,J.R. Botta
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Publish Date
1994
Publisher
Blackie
Language
eng
Pages
351
Description:
subjects: Seafood, Quality control, Analysis, Fishery processing, Food & beverage technology, Food Science, Specific Ingredients - Meat, Technology / Food Industry & Science, Fishery Products, Food Biotechnology, Technology & Industrial Arts, Science/Mathematics, Produits de la pêche, Transformation, Fruits de mer, Qualité, Contrôle