[PDF.52dw] Surimi and Surimi Seafood (Food Science and Technology)

Surimi and Surimi Seafood (Food Science and Technology)

[PDF.pf87] Surimi and Surimi Seafood (Food Science and Technology)

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 | #4961776 in Books |  Marcel Dekker |  2000-04-04 | Original language:English | PDF # 1 |  1.16 x6.26 x9.14l,1.10 | File type: PDF | 500 pages

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|| |"currently the source book for academics and industry people interested in surimi and surimi seafood products." -- Journal of Food Biochemistry

"…timely and clearly presented…." "…an excellent update of the 1992 volume&he

An examination of all aspects of the production of surimi and surimi seafood. It surveys the transformation from functional fish proteins (surimi) to surimi seafood products with unique texture, flavour and colour, and covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of functional ingredients. It also investigates the special characteristics of myofibrillar fish proteins and their functions in gelation.

You easily download any file type for your gadget.Surimi and Surimi Seafood (Food Science and Technology)   |  From Brand: Marcel Dekker. I really enjoyed this book and have already told so many people about it!

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