Seafoods: chemistry, processing technology and quality
Auteur :
Shahidi, Fereidoon / Botta, J.R.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461359135
Date de publication :
20 oct. 2012
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
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.