Seafoods: Chemistry, Processing Technology and Quality - - Fereidoon Shahidi - Paperback Bog - Springer-Verlag New York Inc. - 2012 - Engelsk -
Brand: Springer-Verlag New York Inc.
Description
Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.
